Recipe Friday: Succulent Shrimp Fresh Mango Shooters

Peel the mangos and cut the fruit away from the seed. Coarsely chop and blend until smooth. Season puree with lime juice and a generous pinch of sea salt. Set aside.

Shell the shrimp, keeping only the tail intact. Refrigerate until ready to cook.

In a large skillet, over medium heat, toast pepper and fennel in olive oil until the mixture becomes fragrant. Add shrimp and sauté in the spice mixture, stirring regularly, until cooked through, 8-10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to the pan. Continue cooking and stirring for 2 minutes, then let cool to room temp.

To serve: Place 1-2 mango cubes and 1-2 shrimp on a pick, repeat to make 8 picks; and set aside. Spoon or pipe 2 tablespoons mango puree into mini glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.