Yield: 2 Servings
|1 pounds||Large shrimp -- shelled and|
|¼ teaspoon||Dried oregano -- crumbled|
|¼ teaspoon||Dried thyme -- crumbled|
|¼ teaspoon||Ground cumin|
|⅛ teaspoon||Cayenne pepper|
|⅛ teaspoon||Fresh ground black pepper|
|1 tablespoon||Mild olive oil|
|¼ teaspoon||Shallots -- chopped|
|2 tablespoons||Dry white wine|
|2 tablespoons||Fresh orange juice|
|½ large||Mango -- peeled|
|Sliced 3/8" thick|
|1 tablespoon||Fresh cilantro leaves --|
|¼ cup||Sweetened coconut flakes --|
To toast coconut: Preheat oven to 350. Spread coconut in a single layer and bake 4-5 minutes until golden brown.
Place the shrimp in a medium sized bowl. In a separate bowl, combine the salt, oregano, thyme, cumin, paprika, cayenne and black pepper and sprinkle the mixture over the shrimp. Toss well, cover and refrigerate until needed.
Heat the oil in a large skillet over high heat. Add the shallots and the shrimp and saute until the shrimp turn pink - about 2 minutes.
Add the wine and orange juice and cook until almost all the liquid is absorbed. Add the mango and cook until it is just heated through - 1 minute more.
Remove the pan from the heat and stir in the cilantro. Adjust the seasoning if necessary.
Transfer the shrimp to warmed dinner plates. Sprinkle with toasted coconut and serve immediately.
Recipe By : Fruit Cookbook by Nicole Routhiers From: wesbc[smtp:wsc9510@...