Mango Basil Shrimp

Ingredients:

• 2 pounds large (16-20) Shrimp (peeled and deveined)

• 2 ripe mangoes

• 1/2 cup fresh basil (julienned)

• 1 pint grape tomatoes

• 1/2 cup fresh lime juice

• 1 Tbsp garlic (minced fine)

• 2 Tbsp unfiltered EV Olive oil

• Salt and Pepper

• Cayenne pepper

• Coconut oil (for sautéing)

Directions:

1. Peel and dice mango into large chunks equal to the size of your shrimp. Add to a large bowl.

2. Halve the grape tomatoes and add to bowl.

3. Clean and DRY shrimp. Dry is important for sautéing the shrimp.

4. Season shrimp with salt, pepper, and a little cayenne pepper to taste.

5. Melt Tbsp of coconut oil in sauté pan over medium high heat.

6. Add shrimp to pan, but don't over crowd. You will have to sauté them in batches. Cook for 2-3 min till nicely colored on one side, then turn and cook for another 2 or so min till just done.

7. Transfer cooked shrimp to the bowl with the mango and repeat in batches till shrimp are cooked. Add more coconut oil as needed.

8. Once shrimp are all sautéed, deglaze pan with lime juice and scrape up all the tasty bits from the pan.

9. Add the garlic and cook lightly till flavorful, then drizzle over shrimp.

10. Add the julienned basil, 2 Tbsp of good unfilteredolive oil, and salt and pepper to taste.

11. Mix well, taste and adjust as needed.

As I said up top, serve over baby spinach, other green of choice, or orzo pasta. Spoon the warm shrimp and mango and enjoy!