INGREDIENTS1-2 fully ripe mangos (about 1 pound to yield 1 cup puree)Juice and zest of one limeSea salt16 raw medium shrimp (41/50 count)1 tsp. Sichuan pepper or black peppercorns, crushed1 Tbsp. fennel seed, crushed2 Tbsp. olive oil1 large clove garlic, minced1 tsp. finely grated fresh ginger1 pinch sea saltDiced ripe mango, 8-16 pieces, as neededZest of 1 lime, for garnish, optionalFresh basil or mint leaves, for garnish, optional

Peel the mangos and cut the fruit away from the seed. Coarsely chop and blend until smooth. Season puree with lime juice and a generous pinch of sea salt. Set aside. Shell the shrimp, keeping only the tail intact. Refrigerate until ready to cook. In a large skillet, over medium heat, toast pepper and fennel in olive oil until the mixture becomes fragrant. Add shrimp and sauté in the spice mixture, stirring regularly, until cooked through, 8-10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to the pan. Continue cooking and stirring for 2 minutes, then let cool to room temp.Recipe courtesy of Isha Nije, FLIK, Compass Group, Hazel Park, MIPlace 1-2 mango cubes and 1-2 shrimp on a pick, repeat to make 8 picks; and set aside. Spoon or pipe 2 tablespoons mango puree into mini glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.