16 Large Shrimp, peeled and deveined with tail fin intact
Salt and Freshly Ground Black Pepper
6 Small Tomatillos, husked and finely diced
1/4 Onion, minced
1 Ancho Chile, stemmed, seeded and cut into fine threads
2 Tablespoons Fresh Lime Juice
1 Cup Pureed Mango or Mango Nectar
1/4 Cilantro, finely chopped
1 Cup Tomato, diced Season the shrimp with salt and pepper. Quickly grill the shrimp over a fairly hot fire, turning once, for about 2 minutes on each side, or until just done. Transfer to a dish, let cool, cover, and refrigerate until ready to eat.
In a bowl, combine the tomatillos, onion, ancho chile, lime juice, mango puree or nectar, cilantro, and tomato. Toss well and season to taste with salt. Let stand for 2 hours in the refrigerator.
Divide the mango mixture among 4 small martini glasses. Partially submerge 4 shrimp, heads first, in each glass, with the tails over the rim. Serve at once.
Serves 4 people