A Healthy Recipe A Week: Mango Basil Shrimp

Enjoy this fresh summer recipe while yummy mango is in season. The turmeric adds a super healthy component, so this recipe gets an A+ from us. 

SHRIMP WITH MANGO AND BASIL: 
[Recipe from Eating Well]

• 1 pound raw [wild] shrimp, (21-25 per pound), peeled and deveined, tails left on
• 1/4 teaspoon [sea] salt
• 1/4-1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 tablespoon extra-virgin olive oil
• 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
• 1 bunch scallions, green tops only, thinly sliced
• 1/4 cup firmly packed fresh basil leaves, finely chopped

PREP:

1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover + refrigerate for about 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
3. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

VARIATIONS:

• Finish with chopped avocado
• Make into lettuce wraps

TIP: How to cut a mango:

1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.