Preparation time: 10 minutes
1 med mango (or 2 med peaches), peeled and sliced
3 tablespoons minced fresh basil
1 tablespoon lemon juice
12 cooked medium shrimp, peeled and deveined
1 tablespoon butter
Basil sprigs, optional
In a blender or food processor, combine mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates and set aside.
Skewer two shrimp each onto six 4- to 6-inch soaked wooden skewers, forming a heart shape.
Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning half-way through cooking time.
Place over sauce and garnish with basil sprigs if desired.
Serves 2
1 med mango (or 2 med peaches), peeled and sliced
3 tablespoons minced fresh basil
1 tablespoon lemon juice
12 cooked medium shrimp, peeled and deveined
1 tablespoon butter
Basil sprigs, optional
In a blender or food processor, combine mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates and set aside.
Skewer two shrimp each onto six 4- to 6-inch soaked wooden skewers, forming a heart shape.
Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning half-way through cooking time.
Place over sauce and garnish with basil sprigs if desired.
Serves 2