My brother-in-law came back from Hilton head yesterday, and brought me some fresh shrimps, big ole large shrimps. I could have just season them with olive oil, salt and pepper but I had seen that cute recipe in one of my cookbooks entitled cuilleres de Frederic Barque that I had to try. The mixture of the green pepper and mango sounded so refreshing that I had to try;-)

Ingredients for 2-3 people: 1 lb of large shrimps or about 27, 1 mango, 1 green pepper, 1 sweet onion, salt, pepper, olive oil, 2 tbsp of white balsamic vinegar, 1 garlic clove peeled and crushed, the juice of 1 lemon, 1/4 tsp of yellow curry, 1/4 cup of sour cream, 1 tbsp of chopped chives.

Peel, devein and rinse the shrimps. Place them in a bowl and season the shrimps with 1/4 tsp of salt, 1/8 tsp of pepper, 2 tbsp of olive oil, the juice of a lemon and 1/4 tsp of curry powder. Stir and place the shrimp in the fridge to marinade. Meanwhile, cut the mango and the green pepper in very titsy tiny cubes.

Take a medium-sized frying pan and heat up 1 tbsp of olive oil. When the oil is warm, add 1/2 of an onion sliced. Stir and cook until the onion is becoming golden and transparent. Then add the mango, and the green pepper and saute them for a few minutes. Season with salt, pepper. Add 2 tbsp of white balsamic vinegar, and mix it in. Bring the mixture to boil . When the mixture has come to boil, lower the temperature and cook for a few minutes (2-3). Meanwhile, cook the shrimps. You may cook them in the oven on the silpat for 6 minutes at 400, or you can grill them onto a hot grill for 2 minutes on each sides.

To serve, place a few tablespoons of the mango mixture on each plate and top it up with the shrimps. I served about 8 shrimps per person. In a small bowl, mix the sour cream with the chopped chives and place a few tbps of this mixture on each plate atop the shrimps as seen on the picture below. Et voila.

You may also serve single bit portion as shown on the very top picture. Great Appetizers!!!

Bon Appetit and Happy Cooking!!!