Shrimp with Mango and Basil

-We tried this one tonight! It's so easy and so inexpensive. I buy frozen shrimp at the market. It's about 7 bucks a bag and it lasts us two to three meals. It's great for a side or a main dish. Just have to peel off the tail and wash it all off! I served this with fresh veggies that are in season. Perfect light and flavorful dinner! Cutting the mango was probably the hardest part, I watched a video on youtube first and that helped a lot! But be careful those things get slippery!

Shrimp with Mango & Basil

INGREDIENTS

• 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper (this definitely adds a good kick, so if you don't like spicy you might want to tone it down a bit)
• 1/4 teaspoon ground turmeric
• 1 tablespoon extra-virgin olive oil
• 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
• 1 bunch scallions, green tops only, thinly sliced
• 1/4 cup firmly packed fresh basil leaves, finely chopped

PREPARATION

1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
3. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

(thanks to eatingwell.com)