| 1 pound raw shrimp (21-25 per pound), peeled and deveined, tails left on |
| 1/4-1/2 teaspoon cayenne pepper |
| 1/4 teaspoon ground turmeric |
| 1 tablespoon extra-virgin olive oil |
| 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip) |
| 1 bunch scallions, green tops only, thinly sliced |
| 1/4 cup firmly packed fresh basil leaves, finely chopped |
Tip: How to cut a mango
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice
the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape. |
