2 ripe mangos
12 Jumbo wild caught shrimp
1 teaspoon kosher salt
1 teaspoon freshly cracked black peppercorns
4 tablespoons olive oil
3 tablespoons fresh lime juice
½ cup fresh orange juice
1 medium red onion, diced
1 ¼ teaspoons garlic, chopped
1 tablespoon ginger, chopped
¾ teaspoon cumin
¼ teaspoon crushed red pepper flakes
4 tablespoons freshly chopped cilantro
To prepare the mangos:
Cut the cheeks from both mangos. With the point of a sharp knife cut a small checkerboard in the flesh down to the skin. Using a large spoon, scoop out the diced mango. Puree the fruit from one mango for the sauce and the fruit from the other is reserved to prepare the salsa.
For the mango mojo:
In a small saucepan cook 1 teaspoon garlic and half of the red onion in 1 tablespoon olive oil for 1 minute. Stir in the ginger and ½ teaspoon cumin followed by the mango puree with 2 tablespoons lime juice and orange juice. Season with salt and pepper to taste and simmer for about 5 -6 minutes. Remove from heat and stir cilantro into the sauce.
For the mango salsa:
In a small bowl combine the diced mango with the remaining red onion, lime juice, garlic, cumin, crushed red pepper flakes and 2 tablespoons of cilantro. Drizzle with 1 tablespoon of olive oil and season with salt & pepper to taste.
To pan roast the shrimp:
Season the shrimp with salt and pepper. Heat 2 tablespoons olive oil in a heavy bottomed fry pan until just smoking. Carefully place the shrimp in the pan, that is on high heat. After about 2 minutes, turn the shrimp over and lower the heat to medium to brown the other side of the shrimp for 2 minutes. Add the mojo sauce to the shrimp and bring to slow simmer. Add 1 tablespoon of cilantro.
Spoon the mango mojo sauce on the platter. Arrange the shrimp decoratively. Garnish with mango salsa and remaining cilantro.
Recipe provided by Chef Allen Susser