Sweet Skillet Shrimp

Ingredients:
4 tsp bacon fat, divided
1 lb peeled, deveined & tails-off 16-20 count shrimp
1 tsp sea salt, divided
1 tsp fresh cracked pepper, divided
2 cups sauté sliced sweet onion (approx 1 medium onion)*
1 tbsp minced garlic
1 minced cayenne pepper or 1/8 tsp cayenne
5 cups 1” diced heirloom tomatoes (approx 3 large)**
1½ cups ¾” diced ripe mango (approx 1 large mango)
1 cup lightly packed fresh basil, roughly chopped

Instructions:
In a large cast iron skillet over high heat, melt 2 tsp bacon fat.

Swirl pan to coat with oil and allow pan to get good and hot.

In a single layer, add shrimp, and sprinkle with ½ tsp sea salt and ½ tsp pepper.  Cook shrimp two minutes on the first side.  Flip in a single layer.  Add another pinch of sea salt & pepper to the second side.  Cook an additional two minutes.  Remove to a plate to cool.

Turn heat down to medium.


Add remaining 2 tsp bacon fat and onions.  Cook, stirring frequently, for 5 minutes; onions will be softened.  Add garlic and cayenne.  Cook, stirring constantly, for 30 seconds; garlic will be fragrant and cayenne will make you want to cough!

Turn heat down to medium-low.

Add tomatoes, ½ tsp sea salt and ½ tsp pepper.  Cook, stirring frequently, for 3 minutes.

Add mango and shrimp.  Stir to combine. Turn heat up to high and bring to a boil.  Cook, stirring frequently, for 3-5 minutes.  Allow sauce to thicken slightly.

Turn off heat and stir in basil.  If necessary, re-season with additional sea salt & pepper.

Serve in a wide bowl with a piece of toasted, crusty bread.  Can also be served over spaghetti squash or noodles.

*  To cut a sauté slice, slice the onion in half from root to stem.  Lay flat and cut ¼” off of both the root and stem ends.  Peel both sides.  Lay flat.  Thinly slice onion from cut end to cut end.

** Do not seed tomatoes.