This appetizer is great for a summer BBQ or any cocktail party. The class and elegance of the arrangement of Spicy Shrimp and Mango Tapas makes it irresistible for any upscale affair.
As we continue our month long experiment with mangoes during the Indian Monsoon season, I must mention that Monsoon season is also a time when Indians like to enjoy hot and spicy snacks during the rain.
Tapas are appetizers, or snacks, in Spanish cuisine. They may be served cold or hot. In select bars in Spain, tapas have evolved into an entire, sophisticated cuisine. This Spicy Shrimp and Mango Tapas fits right into that reputation. It’s fairly simple to make and easy to serve warm or cold for a party. Here is the recipe for Spicy Shrimp and Mango Tapas.
16 raw large/jumbo shrimp, peeled and deveined
1 ripe mango, peeled and cubed (16 cubes)
1 garlic clove, peeled and halved
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh ground pepper
2 tablespoons olive oil
salt, to taste
grated lime zest and cracked pepper for garnish
- Preheat olive oil in a large nonstick skillet. Add garlic and red pepper flakes, and cook until oil is infused (2 minutes).
- Add shrimp, salt and pepper. Cook for 10 minutes. When shrimp is cooked remove from the heat and set aside.
- Pick shrimp and mango cubes on a toothpick. Place them on serving platter and sprinkle grated lime zest and cracked pepper on top to. Spicy Shrimp and Mango Tapas are best served warm.