Caramelized Mango with Crispy Serrano Ham and Jumbo Shrimp
Ingredients
- 2 small red onions, peeled and sliced thin
- 1½ cups sugar
- 6 tbsp olive oil, divided
- 48 large (31/35 count) fresh Louisiana shrimp, peeled and deveined
- Chili flakes, to taste
- Salt and freshly ground black pepper, to taste
- 1½ cups red wine vinegar
- 6 fresh ripe mangos
- 12 slices Serrano ham or Prosciutto
- 12 garlic cloves, peeled
- Extra virgin olive oil, for finishing
Instructions
- To pickle onions, submerge the slices in the vinegar-sugar mixture with a generous pinch of salt for 30 minutes. (Onions can be made ahead and refrigerated.)
- Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for another use.)
- Heat 3 tablespoons olive oil in nonstick pan.
- Season mango cheeks with salt and pepper, to taste.
- Add to heated pan and caramelize on each side. Remove and let cool.
- Bake ham slices at 350 degrees on a silicone mat or non-stick sheet pan until crisp, about 10 minutes. Let cool.
- Per order: Season 4 shrimp with salt and pepper and sauté in a hot pan with 1 teaspoon olive oil and 1 peeled garlic clove. Add a pinch of chili flakes and sauté until done, 3 to 4 minutes on medium-high heat.
- To assemble: Dice mango from one cheek and scatter on serving plate. Add pickled red onion randomly.
- Break up 1 slice of crisp ham into large pieces and add to the plate.
- Add shrimp, and then drizzle with extra virgin olive oil and sprinkle a bit of sea or coarse salt over all ingredients.
Categories: Lunch & Dinner
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