SHRIMP, STEAK & MANGO KABOBS

1 cup fresh orange juice
1 TBSP honey
Finely grated zest of lime
2 TBSP fresh lime juice
1/2 tsp finely grated fresh ginger
1/4 tsp kosher salt
1 TBSP thinly slice fresh mint
1 pound uncooked, peeled shrimp
1 pound filet mignon
2 TBSP Extra Virgin Olive Oil
1 tsp chile powder
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp dried oregano
1/4 tsp freshly ground pepper
2 large mangoes, 12 to 16 oz each, peeled and cut into 1/2- to 1-inch chunks
16 wooden skewers, soaked in water for at least 30 minutes

1. In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thicken to a syrupy consistency and 1/2 cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.

2. Place the shrimp and steak in a medium bowl. Add the oil and mix to coat evenly. In a small bowl mix the chile powder, slat, cumin, granulated garlic, oregano, and pepper. Sprinkle the mixture over the meat and mix to coat evenly.

3. Thread the shrimp and steak cubes and mango chunks alternatley onto skewers. Let the kabobs sit at room temperature for 20 to 30 minutes before grilling.

4. Brush the cooking grate clean. Grill the kabobs over direct high heat, with the lid closed as much as possible until the shrimp is pink and the steak is medium-rare (6 to 8 minutes), turning once and swapping their positions as needs for even cooking. Serve warm with sauce drizzled on top.

A good side dish would be rice or grilled potatoes.