Herb-marinated shrimp and mango skewers

Ingredients

• ¾ cup fresh cilantro leaves
• ¾ cup fresh parsley leaves
• ½ cup fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 garlic cloves
• 32 jumbo shrimp (about 1½ pounds), peeled and deveined
• 2–3 mangoes, cut into 24 chunks

Cook

Combine all ingredients, excluding the shrimp and mango, in a food processor; process until smooth. Place in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.

Cut up mango. Meanwhile, prepare grill to medium-high heat. Remove shrimp from marinade; thread 4 shrimp and 3 mango onto each of 8 (8-inch) wooden skewers. Place on grill rack coated with cooking spray, grill 4 minutes on each side.