1-1/4 cups 310 ml) diced ripe mango
1/2 cup (125 ml) water
1/2 tsp (2 ml) each: finely grated ginger, cider vinegar
Kosher salt + pepper to taste
1 lb (450 g) shrimp (16/20 count), peel, devein, leave tails intact
3 tbsp (45 ml) olive oil
4 cloves garlic, minced
6 tbsp (90 ml) dry white wine
2 tsp (10 ml) sriracha sauce, or other hot sauce
1/2 tsp (2 ml) cayenne pepper
2 tsp (10 ml) fresh lemon juice
2 tbsp (30 ml) chopped cilantro
In small saucepan, bring mango and water to boil over high heat. Reduce to simmer. Cook until soft, about 5 minutes. Purée in blender; cool. Add ginger, vinegar, salt and pepper. Set aside.
Rinse shrimp under cold water and pat dry with paper towel.
In large fry pan, heat oil over medium-high. Add shrimp; cook 1 minute. Stir in garlic; cook until it just starts to brown, about 1 minute. Add wine, hot sauce and cayenne. Raise heat to high; cook until shrimp are curled and pink and sauce is syrupy, about 2 minutes. Remove from heat. Add lemon juice and cilantro. Season with salt and pepper. Serve with mango dip.
Makes 4 appetizer or 2 main servings.
