Succulent Shrimp Fresh Mango Shooters
Ingredients
- 1-2 fully ripe mangos (about 1 pound to yield 1 cup puree)
- Sea salt
- 1 tsp Sichuan pepper or black peppercorns, crushed
- 2 tbsp olive oil
- 1 tsp finely grated fresh ginger
- Diced ripe mango, 8-16 pieces, as needed
- Fresh basil or mint leaves, for garnish, optional
- Juice and zest of one lime
- raw medium shrimp (41/50 count)
- 1 tbsp fennel seed, crushed
- 1 large clove garlic, minced
- 1 pinch sea salt
- Zest of 1 lime, for garnish, optional
Instructions
- Peel the mangos and cut the fruit away from the seed. Coarsely chop and blend until smooth. Season puree with lime juice and a generous pinch of sea salt. Set aside.
- Shell the shrimp, keeping only the tail intact. Refrigerate until ready to cook.
- In a large skillet, over medium heat, toast pepper and fennel in olive oil until the mixture becomes fragrant. Add shrimp and sauté in the spice mixture, stirring regularly, until cooked through, 8-10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to the pan. Continue cooking and stirring for 2 minutes, then let cool to room temp.
- Place 1-2 mango cubes and 1-2 shrimp on a pick, repeat to make 8 picks; and set aside. Spoon or pipe 2 tablespoons mango puree into mini glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.
Categories: Appetizers
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