Sauté chopped garlic in olive oil until soft (3 to 5 minutes).

Remove from heat.

Pour the garlic-infused olive oil into a shallow glass dish and set it aside to cool.

Stir in the juice of 2 limes, ½ teaspoon salt, and freshly ground black pepper.

Thread shrimp onto bamboo skewers and place them in the olive oil mixture.

Cover and let the shrimp marinate in the refrigerator for up to 12 hours.

Turn the skewers occasionally to coat evenly.

Peel mangoes, remove pits, and dice them into ¼-inch cubes.

Place them in a mixing bowl.

Stir in thinly sliced green onions, minced jalapeños, chopped cilantro, juice of 1 lime, and ½ teaspoon salt.

Cover and refrigerate for at least 30 minutes before serving.

Preheat the grill.

Grill shrimp kebabs about 3 inches from the heat source for 3 to 4 minutes on each side or until shrimp are opaque and cooked through.

Serve the Zesty Shrimp Kebabs with Mango Salsa alongside a fresh raw salad of shredded Napa cabbage, red pepper slices, and peanuts tossed in a simple vinaigrette.