Spiced Shrimp with Mango and Cashews

After a ton of requests for this recipe, I decided to add it. Be sure to get over to see episode #3 of the Internet cooking show Neighborhood Chefs to see me cook a meat version of this dish. This picture was also featured on www.FoodPornDaily.com

You will need:

1/2 teaspoon  brown sugar

1 1/2 teaspoon black pepper

1/4 teaspoon cayenne

1/4 cup olive oil

1/2 cup salted cashews

1 1/2pound large or jumbo shrimp

1 teaspoon kosher salt

1/4 cup finely chopped scallions

3 garlic cloves, finely chopped

2 tablespoons of Bacardi gold, or any dark rum (Bacardi Gold gives the dish hints of vanilla)

1 large (15-ounce) mango, cut into 1/4-inch cubes (or use 2 small mangoes)

1 1/2 teaspoons cider vinegar

1/2 cup chopped fresh cilantro leaves.

1. In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.

2. Wipe out skillet. Season shrimp all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and half of the cilantro; cook, stirring, for 1 minute. Add garlic and Shrimp. Cook, stirring occasionally, until shrimp is done and cooked through, about 6-8 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.

3. Remove pan from heat and add nuts, mango, vinegar and other half of the cilantro leaves. Taste and adjust seasonings, if necessary.

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