This recipe ROCKS. As usual, we harvested it from our Eating Well mag — you know, the one we gave EVERYONE a subscription to at Christmas. For those of you poor unfortunate souls who didn’t get it however, here it is:

1 lb shrimp (21-25 per pound), uncooked, peeled and deveined
1/4 teaspoon salt
1/4 – 1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 Tablespoon olive oil
1 large ripe, firm mango, peeled and cut into 1/2 inch cubes (1 1/2 cups)
1 bunch scallions, green tops only, thinly sliced crosswise (1 cup)
1/4 cup firmly packed fresh basil leaves, finely chopped (NO, you can’t use dried, and shame on you for even thinking it!)

1. Toss shrimp with salt, cayenne 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, scallions and basil and cook, stirring, until the shrimp is just cooks and starts to barely curl, 1 to 2 minutes. Serve immediately.

We serve it over brown rice. YUM.