(And look ma! New plates! While the lime green and blue ones are lovely, food just looks fancier when it’s on a nice clean white plate.)
You wouldn’t believe the flavor in this dish. The combination of spices in the sauce is truly delicious, and would be fantastic over chicken or tofu even. And did I mention it’s quick? Serve over jasmine rice or with edamame. Makes 4 servings. Directions Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.
