Tandoori Skewered Shrimp

Ingredients:
3 cups water
2 tablespoons sugar
1 tablespoon kosher salt
2 tablespoons grated peeled fresh ginger
1/2 teaspoon white peppercorns, crushed
8 whole cardamom pods, crushed
6 whole cloves
1 bay leaf
1 (3-inch)cinnamon stick, broken
2 tablespoons black tea leaves (such as Darjeeling)
1 cup ice cubes
32 peeled and deveined large shrimp (about 1 1/2 pounds)
2 large peeled ripe mangoes, each cut into 8 (2-inch) pieces
Cooking spray
1/2 cup sliced green onions
8 Indian flatbreads (Naan, only for using as meal, optional if using shrimp as an appetizer)

Instructions:
1) Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in ice; chill.
2) Add shrimp to water mixture; chill 20 minutes.
3) Prepare grill.
4) Remove the shrimp from bowl; discard liquid. Pat the shrimp dry with paper towels. Thread 4 shrimp and 2 mango pieces alternately onto each of 8 (12-inch) skewers.
5) Place the skewers on a grill rack coated with cooking spray. Grill for 2 minutes on each side or until the shrimp are done. Sprinkle with sliced green onions. Serve with flatbread. *Makes 8 servings* (serving size: 1 skewer and 1 piece flatbread*
*Tip: You can use smaller skewers. Simply thread 2 shrimp alternately with 2 mango chunks, and serve guests 2 skewers each. You'll need to purchase an extra mango (which minimally increases the calories per serving.)

Keep in mind that if this dish will be used as an appetizer then flatbread is not necessary.