Pepper Shrimp On Sugarcane with Seared Caramelized Mango
Serves2
Active Time:20 min
Start to Finish:20 min
February 2008
10jumbo shrimp (about 3/4 lb total), peeled and deveined
4teaspoonblack pepper
1firm-ripe mango, peeled
1/4cupvegetable oil
4teaspoonsextra-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
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.