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Shrimp with Mango & Basil

Recipe byarilarijani

· 1 pound raw shrimp (21-25 per pound), peeled and deveined, tails left on
· 1/4 teaspoon salt
· 1/4 1 teaspoon cayenne pepper
· 1/4 teaspoon ground turmeric
· 1 tablespoon extra-virgin olive oil
· 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
· 1 bunch scallions, green tops only, thinly sliced
· 1/4 cup firmly packed fresh basil leaves, finely chopped

. 1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
· 2. Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
· 3. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
· Tip: How to cut a mango:
· 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
· 2. With the seed perpendicular to you, slice
· the fruit from both sides of the seed, yielding two large pieces.
· 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
· 4. Cut the fruit into the desired shape.



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