Shrimp Brochettes Mango Chipotle Vinaigrette Recipe

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1 red onion, peeled and cut into 1-inch squares

1 lemon, juiced

1 tablespoon chopped shallots

Kosher salt and cracked black pepper, to taste

4 wooden skewers or long rosemary sticks

8 (U-12, under 12 per pound) shrimp, peeled and deveined

1/4 cup corn oil

1 cup seasoned rice vinegar

1 poblano pepper, roasted, peeled and cut into 1-inch squares

1 tablespoon chopped cilantro

2 limes, juiced

1 tablespoon chopped garlic

1 red pepper, roasted, peeled and cut into 1-inch squares

1 tablespoon chipotle chiles in adobo

1 mango peeled and core removed

1 cup papaya, peeled, seeded and cut into 1-inch squares

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