1-Prepare the coulis: Blend mango cubes, lime juice, chili peppers, garlic, and salt until smooth, then simmer for 2-3 minutes to thicken and let cool.

2-Pat dry and marinate shrimp: Dry shrimp well with paper towels, toss with olive oil, salt, pepper, and a spoonful of coulis; marinate 15-30 minutes.

3-Heat the grill: Preheat grill to medium-high (400-450°F) and brush grates with oil.

4-Thread skewers: Soak wooden skewers for 30 minutes, then thread shrimp leaving small gaps for even heating.

5-Grill with lid and brush coulis: Place skewers on grill, close lid, cook 2 minutes, then brush tops with extra coulis for a glazed finish.

6-Flip and cook more: Turn skewers over and grill another 2-3 minutes until shrimp are opaque and curled into a loose C shape.

7-Rest and serve: Remove from heat and let shrimp rest 1 minute to finish cooking gently without drying out.

8-Pair with sides: Serve over rice, salad, or grilled corn, drizzle with remaining coulis, and scatter fresh cilantro on top.