PEPPERED SHRIMP ON SUGARCANE

By BobD

Ingredients

• 2 SERVINGS
• PEPPER SHRIMP ON SUGARCANE WITH SEARED CARAMELIZED MANGO
• 10 jumbo shrimp (about 3/4 lb total), peeled and deveined
• 4 teaspoon black pepper
• 1 firm-ripe mango, peeled
• 1/4 cup vegetable oil
• 4 teaspoons extra-virgin olive oil
• Sea salt to taste
• EQUIPMENT: 4 (8-inch) sugarcane sticks (1/4 inch thick) or wooden skewers
• GARNISH: lemon wedges; chopped chives

Preparation

Step 1

Pat shrimp dry, then thread onto sticks and sprinkle with pepper (4 teaspoons) and 1/4 teaspoon table salt (total).

Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use).

Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear mango, cut sides down, until browned, about 3 minutes.

Transfer to 2 plates (do not clean skillet).

Cook shrimp in oil remaining in
skillet, turning once, until just cooked through, 3 to 5 minutes total.

Transfer to plates with mango, then drizzle with olive oil and sprinkle with sea salt.