Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon lime juice, freshly squeezed
  • 1 ripe mango, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely diced
  • 1 jalapeno pepper, seeded and finely minced (optional)
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) honey or agave nectar (optional)
  • 6-8 small shot glasses or appetizer cups
  • Lime wedges for garnish (optional)

Instructions:

  1. Toss shrimp with olive oil, garlic, red pepper flakes, salt, and pepper in a bowl. Marinate for 10 minutes.
  2. Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and opaque and reach an internal temp of 145°F. Remove from heat and toss with lime juice. Let cool slightly.
  3. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeno (if using), cilantro, lime juice, and honey (if using). Mix well and season with salt to taste.
  4. Spoon a layer of mango salsa into the bottom of each shot glass or appetizer cup.
  5. Place 2-3 cooked shrimp on top of the salsa in each glass.
  6. Garnish with a lime wedge, if desired. Serve immediately or chill for later.