Instructions: For the Lime And Mango Ratatouille: Mix mangos, green pepper and onion with liquid ingredients. Add basil, pepper and salt. Stir, and set aside.

For shrimp: Combine marinade ingredients in large bowl, add shrimp and refrigerate for to 2 to 3 hours only. (More time than that will allow the citric acid to "cook" the shrimp.)

Drain shrimp, and put on grill in smoker (preheated to 200 degrees) for 15 to 20 minutes until they are just cooked through. Test one to see if its done. Remove from grill, and chill for several hours.

Serve with the ratatouille for dipping.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.