Categories: Asian, Fish, Gluten-Free

Ingredients

• 1/2 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
• 1/8 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground turmeric
• 1/2 tablespoon extra-virgin olive oil
• 1 small ripe, firm mango, peeled and cut into 1/2-inch cubes
• 1/8 cup firmly packed fresh basil leaves, finely chopped

Directions

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.

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