Mango Shrimp

This is a tangy and spicy recipe - with an Asian flair. Tastes delicious and can be presented in a very gourmet style for a romantic dinner.

Ingredients

 * ½ Cup ripe sweet mango chopped
 * ½ Cup diced California avocados
 * 4 green/red chili chopped
 * 8 to 10 pcs jumbo Shrimp shelled and deviened
 * ¼ tsp of curry powder
 * 3 Tbsp of vegetable cooking oil
 * ½ Cup of coconut milk
 * 1 Tbsp of light soy sauce
 * 1 Tbsp of tomato sauce(can)
 * 3 cloves garlic chopped
 * 1 small red onion sliced thick
 * 1 Tbsp lemon juice
 * ¼ tsp of ground black pepper
 * salt to taste
 * 1 tsp cilantro(garnish)
 * ½ Cup chopped lettuce(garnish)

Directions

 * 1) Cut the mangoes in halves and skin them in such a way so you reserve half shell of the skin intact as much as possible to serve the dish in them.
 * 2) Prepare the ingredients as listed above.
 * 3) Marinate the Shrimp in lemon juice, add a dash of black pepper and salt for 10 minutes.
 * 4) Heat oil in a saucepan under medium heat.
 * 5) Put in the chopped garlic and the sliced onions and stir for 4 minutes.
 * 6) Put in the Shrimp and the curry powder, dash of black pepper and stir for 2 minutes.
 * 7) Stir in the California avocados and the green/red chopped chili in it and stir for 2 minutes - the shrimps should pink now.
 * 8) Add the soy sauce and the tomato sauce and stir for a few seconds.
 * 9) Add the coconut milk and stir in the mangoes.
 * 10) Add a dash of salt now as needed.
 * 11) Heat through till the milk absorbs and the dish is mixed through.
 * 12) Arrange a platter with chopped lettuce.
 * 13) Divide the portion of the mixture in each of those left mango skin shells and sprinkle a dash of the fresh chopped cilantro on top.
 * 14) Place the shells (one on each plate) on the center and serve hot immediately.
 * 15) Best if served with plain white rice.