Mango Shrimp

Name: Mango Shrimp
Ingredients: 1 large ripe tomatoes, cut in 1/4 inch dice; 2 medium mangoes, cut in 1/2 inch dice; 2 -3 roasted jalapeno peppers, stemmed,seeded and chopped; 13-12 cup chopped cilantro leaf; 3 tablespoons lime juice; 1 small red bell pepper, diced; 1 small red onion, diced; kosher salt; fresh ground black pepper; 1 lb shrimp, peeled and deveined,tails left on if desired; 12 cup tequila; salt and pepper; 1 tablespoon olive oil; 2 cloves garlic, chopped; 4 cups cooked basmati rice

15 ingredients

14 steps

Ingredients

1 large ripe tomatoes, cut in 1/4 inch dice
2 medium mangoes, cut in 1/2 inch dice
2 -3 roasted jalapeno peppers, stemmed,seeded and chopped
13-12 cup chopped cilantro leaf
3 tablespoons lime juice
1 small red bell pepper, diced
1 small red onion, diced
kosher salt
fresh ground black pepper
1 lb shrimp, peeled and deveined,tails left on if desired
12 cup tequila
salt and pepper
1 tablespoon olive oil
2 cloves garlic, chopped
4 cups cooked basmati rice

Directions

1

Make salsa by combining all salsa ingredients.
2

Adjust seasoning to taste by adding more jalapeno peppers (or leaving seeds on), cilantro, salt and pepper.
3

Cover and set aside at room temperature 30 to 60 minutes.
4

Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes.
5

Drain well, reserving tequila.
6

Pat shrimp dry and season well with salt and pepper.
7

In a large, non-stick skillet, heat oil over medium-high heat.
8

Add shrimp and garlic.
9

Shake pan and turn shrimp to cook evenly, about 1 minute on each side.
10

Add tequila and cook 2 minutes longer.
11

Remove from heat.
12

To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle.
13

Put over rice with the former method.
14

Serve rice on the side.