Mango tequila shooters with chili-lime shrimp

Ingredients

For the mango shooters

6 ounces frozen mango cubes, defrosted

6 ounces from pineapple cubes, defrosted

1/4 cup fresh lime juice (about 5 medium limes)

2 tablespoons fresh cilantro, chopped

2 tablespoons red bell pepper, diced

1/4 teaspoon fine sea salt

1/2 cup tequila (optional)

For the shrimp

1 bunch scallions, coarsely chopped

1-2 Serrano chillies, seeded and coarsely chopped

1/4 cup cilantro, finely chopped

1 teaspoon fine sea salt

1/4 cup fresh lime juice, plus zest of 1 lime (about medium 5 limes)

2 tablespoons olive oil (plus 2 tablespoons for sautéing)

20 medium shrimp, peeled, deveined and tails removed.

Instructions

In a food processor, puree mangoes, pineapples, lime juice, cilantro, bell pepper and salt, puree until smooth.

Refrigerate covered for 2 to 3 hours.

In a food processor, puree scallions, chillies, cilantro, sea salt, lime juice, lime zest and olive oil, puree until smooth.

Refrigerate until ready to cook shrimp.

When mango is chilled, add the shrimp to the marinade and marinade for no more than 10 minutes or the lime with start to 'cook' the shrimp.

Remove mango puree from the fridge and stir in tequila is using.

Divide between 10 shot glasses.

In a saute pan over medium heat, add 2 tablespoons olive oil.

Saute the shrimp for 2 minutes each side, transfer to a plate.

Skewer each shrimp with a toothpick and place 1 on each shot glass. Serve.