Shrimp With Three Mayonnaises
Instructions:
- 2 Cup Prepared mayonnaise
- 1/2 Cup Diced fresh mango
- 2 Tablespoon Water
- 1/4 Teaspoon Minced garlic
- 1 Teaspoon Chili powder
- 1/4 Teaspoon Ground cumin
- Salt and freshly ground black pepper
- 18 Jumbo shrimp; peeled and deveined
- 1/4 Cup Flour; spread on a plate
- 3 Tablespoon Vegetable oil
- 6 Boston lettuce leaves; washed and dried
- TO MAKE THE MAYONNAISES:
- In a blender, process 1/2 cup of mayonnaise with the mango and water and puree until smooth. Transfer to a small bowl.
- In another small bowl, blend the garlic with 3/4 cup of mayonnaise and in a third small bowl combine the remaining 3/4 cup mayonnaise with chili powder and cumin.
- Season each with salt and pepper to taste, cover and set aside, in the refrigerator for later.
- TO PREPARE THE SHRIMP:
- Lightly coat each shrimp with flour and shake off any excess. In a large skillet over medium heat, heat the vegetable oil.
- When hot, add the shrimp and saut for 2 minutes per side or until they just turn pink.
- Cover the skillet and simmer over low heat for another 3 minutes or until the shrimp is just cooked through.
- TO SERVE:
- Set 3 shrimp on a piece of lettuce and spoon a dab of each type of mayonnaise on the side of each portion.