Calamari mixed with shrimp and a mango salsa
|4||Strips of Maple Leaf Bacon|
|½ lb||Shrimp, shelled and deveined|
|½||Small Red Onion|
|Salt and Pepper|
DICE the mangoes into small cubes
TOSS the mangoes with the thin sliced red onion, diced pepper and juice of two limes
PLACE the shrimp on three or four skewers. Squeeze the remaining lime juice on them, and season with some salt and pepper. Let that sit
GRILL the shrimp for a couple of minutes on each side until they have gone firm and pink
CUT the shrimp into little pieces and toss them with the mango, along with some chopped cilantro
CUT the bacon into small pieces and fry until it is crispy. Add that to the shrimp and mango mixture.
INSERT a chefs knife into the hollow calamari body and using a second knife, make horizontal cuts half an inch apart.
FRY the calamari bodies in a frying pan, inside the bacon fat. Cook until there is a bit of colour on them
SEASON the squid with a bit of salt and pepper, place on top of the mango salsa, and serve
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