Shrimp skewers, velvety with mango and coconut

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Ingredients:
250 g Raw shelled shrimps
1 Bunch of cut chives into sections of about 3 cm
1 Salt and pepper
1 Mango
1 Peeled onion cut into cubes
1 C. soup Garlic clove, peeled and finely chopped
2 tbsp. soup Fresh ginger, finely chopped
40 cl Chopped coriander
20 cl Fumet of shellfish
20 cl Carrot juice
3 c. soup Coconut milk
Neutral oil
 
Instructions:
Pour 1 tbsp. oil in a small saucepan and heat over medium heat. Add the ginger, onion and garlic and saute until the onion is just starting to brown. Add the aroma, carrot juice and coconut milk to the pan, bring to the boil and continue cooking for 5 minutes. Peel the mango and cut into cubes. Add them to the saucepan and mix with a blender to obtain a smooth cream. Let it warm on low heat for 1 or 2 minutes. Remove from heat, salt and pepper, add coriander and stir one last time. Preheat your grill on high heat. Stir shrimp and cives on skewered spades alternating on each spades 3 shrimps and 2 pieces of cive. Brush the skewers with the remaining oil and grill for 3 to 4 minutes, turning them halfway through cooking. Serve the mango soup at the same time as the shrimp and cucumber kebabs.