Ingredients:

4 portions

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2 mangoes, chopped

1/4 cups lemon juice

2 butter spoons

1 tablespoon garlic, finely chopped

2 tablespoons chipotle chili, ground

1 tablespoon ginger, finely chopped

1/4 cups muscovado sugar

enough salt

1/2 cups bacon, finely chopped

3 tablespoons onion, finely chopped

1 tablespoon garlic, finely chopped

500 grams of shrimp, clean and shelled

enough salt and pepper

1 tablespoon yellow lemon zest

1 mango, diced

1 tablespoon chives, chopped, to decorate

1/2 avocados, sliced, to decorate

enough yellow lemon, to accompany

Preparation:

For the sauce, blend the mango pulp with the lemon juice until you obtain a homogeneous mixture.

In a pot over medium heat, melt two tablespoons of the butter and cook the garlic until fragrant. Add the chipotle chili, ginger, muscovado sugar and continue cooking until the sugar dissolves.

Add the mango pulp and cook until the mixture thickens, season with salt and set aside.

In a frying pan over medium heat, cook the bacon until golden brown, add the onion and garlic, cook until shiny. Add the shrimp, season with salt and pepper, coat with the mango sauce and cook until cooked and shiny.

Add the lemon zest, the mango cubes, the chives and serve. Decorate with avocado and accompany with yellow lemon.