Shrimp

• 1 1/2 lbs raw jumbo shrimp, peeled and deveined
• Salt/Pepper
• 1/4 cup olive oil
• 6 cloves garlic, chopped
• 1 in fresh grated ginger
• 1/4 tsp cayenne pepper
• 2 jalapeños, chopped
• 4 tbl butter
• 3/4 cup canned coconut milk
• 2 tbl low sodium soy sauce
• 3 tbl honey
• zest and juice from 1 lime
• 1/4 cup fresh cilantro chopped

Mango Salsa

• 1 mango diced
• 1 jalapeño, chopped
• 2 tbl olive oil
• juice of 1 lime
• 1/2 cup cilantro, chopped

1. Pat shrimp dry & season with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. When oil shimmers, add shrimp and cook until pink, about 2 minutes per side. Add the garlic, ginger, cayenne, jalapeños, and butter. Continue to cook shrimp in butter until garlic begins to caramelize and turn light golden brown, 1 to 2 minutes.
3. Add coconut milk, soy sauce, and honey, stir to combine, bring mixture to simmer, cook 2-3 minutes, until warmed through. Remove from heat, stir in lime juice & zest, add cilantro.
4. To make the salsa. Combine all ingredients in bowl. Season with salt.
5. Serve the shrimp and sauce over rice (we made coconut rice). Top with salsa. YUM!