Grilled Shrimp with Mango Salsa

I've been feeling kind of uninspired when it comes to food lately.  Deciding what to fix for dinner has seemed more like a chore than something I look forward to after a long day at work.  What normally is relaxing and enjoyable for me (yes, really) suddenly seems like work.  I complained to a friend and the response I got was, "Mangoes - you need to write about mangoes."    Okay, mangoes it is - what is more colorful and interesting than a mango?  I feel better already!

I found the following recipe in Oprah's magazine a couple of years ago.  It's a good dish to make if you're trying to impress company.  It's very pretty.  No one will know just how easy it is to prepare.

Salsa
2 large ripe mangoes (peeled, pitted, and diced)
1/4 cup minced red onion
1/4 cup chopped cilantro leaves (or 1 1/2 tsp dried cilantro)
3 Tbsp fresh lime juice
1 tsp minced fresh ginger (or 1/4 tsp ground ginger)
1/2 tsp salt (or to taste)
1/4 tsp freshly ground black pepper

Shrimp
1 1/2 lbs large shrimp (peeled and deveined)
2 Tbsp soy sauce
2 Tbsp fresh orange juice
2 Tbsp olive oil (for grilling)

To make salsa:  Combine all ingredients in a bowl.  Set aside.  (Make sure your diced mangoes are a small dice.)

To make shrimp:  Rinse and drain shrimp; pat dry with paper towels.  In a bowl, combine shrimp, soy sauce, and orange juice.  Let stand 10 minutes.

Meanwhile, prepare a grill, oiling the grill rack.  Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).  Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 - 4 minutes per side, until shrimp are cooked through.  Remove from skewers and place on a serving platter.  Serve with mango salsa and rice.