Mango Salsa:

  • 1 ripe mango, peeled and ½-inch diced
  • ¼ cup chopped scallion, green part only
  • ¼ cup diced red bell pepper
  • 1 tablespoon finely diced fresh jalapeno
  • 1 tablespoon chopped fresh cilantro
  • 1 small clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon salt
  • ½ teaspoon extra-virgin olive oil
  1. Lightly toss all ingredients in bowl.
  2. Chill in refrigerator for at least 1 hour for flavors to meld.

Shrimp:

  • 12 shrimp, peeled, deveined, and butterflied
  • 2 T canola oil
  • Salt and pepper
  • Red pepper oil-garnish on plate
  1. To butterfly and devein shrimp-insert knife about 3/4 of the way into the shrimp at the head region.
  2. Cut almost all the way through the flesh down the center of the shrimp's back to the tail.
  3. Use your hands to open the flesh of the shrimp until it lies flat.
  4. Remove the "vein" with your fingers or the tip of a knife.
  5. Sprinkle shrimp with salt and pepper.
  6. Heat a pan over medium heat.
  7. Add oil and sauté shrimp until pink, about 2  minutes on each side.
  8. Set on a small mound of salsa.
  9. Drizzle red pepper oil on plate.