Spicy Jerk Mushroom Kabobs with Mango Salsa

Place mushrooms in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together vinegar, jerk seasoning, salt, and 2 tablespoons water. Pour marinade over mushrooms. Seal bag and turn to coat mushrooms. Chill 30 minutes. 2. Meanwhile, for mango salsa, in a bowl combine the next five ingredients (through Scotch bonnet). Add lime juice and orange juice. Toss to coat. 3. Thread about six mushroom halves onto a 10-inch skewer, inserting skewer into the base of each cap, parallel to the stem, to prevent splitting. Repeat with remaining mushrooms. Reserve marinade. 4. Grill kabob over medium-high 10 minutes or until just tender and slightly charred, turning halfway through and basting with reserved marinade. Serve kabob over mango salsa. Top with sliced jalapeño. 5. Thai Fruit Skewers with Coconut and Lime 6. Ingredients 7. ½ cup refrigerated unsweetened coconut milk beverage 8. 1 Tbsp. lime zest 9. ⅛ tsp. cayenne pepper 10. 2 fresh kiwifruits, peeled and quartered (1 cup) 11. 8 1½-inch pieces fresh peeled pineapple (1 cup) 12. 8 1 ½-inch pieces fresh peeled papaya (1 cup) 13. 8 1½-inch pieces fresh peeled mango (1 cup) 14. ¼ cup snipped fresh mint or Thai basil 15. Instructions 16. In a medium bowl combine coconut milk, lime zest, and cayenne pepper. Add fruits and toss to coat. Cover and chill 1 to 4 hours, stirring occasionally. 17. Drain fruit, discarding coconut milk mixture. Thread fruit pieces alternately on eight 6-inch skewers. Sprinkle with fresh mint.