Ingredients
For the salsa:
1 green onion, chopped
2 tablespoon red bell pepper, diced
½ lime, diced
½ orange, diced
¼ teaspoon scotch bonnet pepper
½ cup ripe mango, peeled and diced
2 tablespoon parsley, chopped
1 teaspoon sugar
Salt to taste
24 large shrimps
2 tablespoon canola oil
Combine the following ingredients in a bowl and set aside:
1 large garlic clove, minced
2 tablespoon fresh ginger, peeled and finely grated
1 tablespoon fresh lemongrass, finely minced
1 teaspoon lemon juice
3 tablespoon canned, unsweetened coconut milk
¼ cup shredded coconut, finely chopped
White pepper to taste
Method
Combine all ingredients of the salsa. Check for salt and hot pepper. You can get this part of the recipe out of the way up to 4 hours before the main event.
Prepare your shrimp: Peel, devein and remove the tails of 24 large shrimp. Heat 2 tablespoon canola oil in a large sauté pan and quickly sear prepared shrimp on each side, cooking about half way.
Add reserved coconut mixture, stir to combine and cook about 2 - 3 minutes. Serve with Mango-Citrus Salsa.
