Presented by Johnson & Wales University's Matt Anderson.
16 fresh shrimp
1 large clove of garlic
1 tbsp jalapeno pepper (or red pepper)
1 piece of fresh ginger (3/4 inch – 2 cm) peeled
2 tbsp of olive oil
1 pinch of salt
Zest of 1 lime
Some herbs cilantro for garnish
1. Peel the mango, remove the core and cut into 16 small cubes.
2. Shell the shrimp, keeping only the tail.
3. In a large skillet, heat the oil. Add pepper, heat until the mixture becomes fragrant. Then add the garlic clove in half the shrimp. Make color for ten minutes, stirring regularly. When the shrimp are cooked, add the grated ginger and sea salt; stir for 2 minutes. Let it cool.
4. Pick a prawn and a mango cube on a toothpick; repeat the same process with the rest. Set them in line on a platter. Grate the zest of lime over and garnish with a few fresh herbs. Serve your shrimp tapas either warm or cold.