Title: Shrimp with Three Mayonnaises
Categories: Burt, Wolf
Yield: 1 servings

2 c Prepared mayonnaise
1/2 c Diced fresh mango
2 tb Water
1/4 ts Minced garlic
1 ts Chili powder
1/4 ts Ground cumin
Salt and freshly ground
-black pepper
18 Jumbo shrimp; peeled and
-deveined
1/4 c Flour; spread on a plate
3 tb Vegetable oil
6 Boston lettuce leaves;
-washed and dried

TO MAKE THE MAYONNAISES: In a blender, process 1/2 cup of mayonnaise with
the mango and water and puree until smooth. Transfer to a small bowl. In
another small bowl, blend the garlic with 3/4 cup of mayonnaise and in a
third small bowl combine the remaining 3/4 cup mayonnaise with chili powder
and cumin. Season each with salt and pepper to taste, cover and set aside,
in the refrigerator for later.

TO PREPARE THE SHRIMP: Lightly coat each shrimp with flour and shake off
any excess. In a large skillet over medium heat, heat the vegetable oil.
When hot, add the shrimp and saut‚ for 2 minutes per side or until they
just turn pink. Cover the skillet and simmer over low heat for another 3
minutes or until the shrimp is just cooked through.

TO SERVE: Set 3 shrimp on a piece of lettuce and spoon a dab of each type
of mayonnaise on the side of each portion.

Converted by MC_Buster.

Per serving: 625 Calories (kcal); 44g Total Fat; (63% calories from fat);
30g Protein; 28g Carbohydrate; 192mg Cholesterol; 216mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.