Mango Chipotle Shrimp

Months and months ago, I made this shrimp dish. Then I made it again for a dinner party. Then I promptly misplaced the recipe, so I was unable to share it. So, these darned photos have been teasing me all along as I tried and tried to remember what the heck was in the dish.

A spate of cleaning this weekend cleared all that up. I found the recipe — and about a dozen other things that I thought were lost forever. Behold the power of decluttering.

Without further ado … this tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!)  or served over rice noodles, it’s a great combination of flavors — and the chipotle pepper powder (I use Penzey’s brand) packs quite a punch.

Mango Chipotle Shrimp

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

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Ingredients

• 1 1/2 cups mango nectar
• 4 tbsp lime juice
• 1/2 tsp chipotle pepper powder, (look in spices section)
• sea salt and pepper
• 1 lb shrimp

Instructions

1. Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour (I usually start the shrimp from frozen and marinate for 4 hours).
2. Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through
3. Remove the shrimp from the skillet and continue to boil marinade until thickened -- about 5 minutes. Spoon sauce over shrimp and serve.