Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 ripe mango, peeled, pitted, and diced
  • 1/2 red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 habanero pepper, seeded and minced very finely
  • 1/4 cup (60ml) freshly squeezed lime juice
  • 2 tablespoons (30ml) orange juice, freshly squeezed
  • 2 tablespoons (30ml) chopped fresh cilantro
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) smoked paprika
  • 1 tablespoon (15ml) tequila (optional)
  • Lime wedges
  • Fresh cilantro sprigs

Instructions:

  1. If using raw shrimp, heat olive oil in a saucepan over medium heat. Add shrimp, salt, and pepper. Cook for 2-3 minutes per side, until pink and opaque. Chill in an ice bath. Drain well. If using pre-cooked shrimp, skip this step.
  2. In a medium bowl, combine diced mango, red onion, red bell pepper, habanero pepper, lime juice, orange juice, cilantro, tomato paste, Worcestershire sauce, salt, pepper, and smoked paprika. If using, add tequila.
  3. Taste the sauce and carefully add more habanero, if desired.
  4. Cover and refrigerate the cocktail sauce for at least 30 minutes to allow the flavours to meld.
  5. Divide the cooked and chilled shrimp among serving glasses or bowls. Spoon generous amounts of the chilled mango habanero cocktail sauce over the shrimp.
  6. Garnish with lime wedges and fresh cilantro sprigs. Serve immediately.