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16 servings, 1/16th (70 g) recipe each
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Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
The size of a shrimp is indicated by the number of shrimp per pound. The smaller the number, the larger the shrimp. Less than 15 is jumbo shrimp; 16 to 20 is extra-large shrimp; 21 to 30 is large shrimp; and 31 to 40 is medium shrimp.
If you don't have a grill basket, you can use a disposable 13x9-inch foil pan instead. Poke small holes in bottom of pan, then press bottom of pan onto hard surface to flatten the holes before using to cook the shrimp.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.