Tostones with Shrimp and Mango

Ingredients

• 12 peeled/deveined extra-large shrimp, tails removed (about ½ lb)
• 1 cup canola oil
• 2 tablespoons fresh cilantro, divided
• 1 small, fresh jalapeño pepper (optional)
• ½ teaspoon seafood seasoning
• 1 tablespoon olive oil
• 2 tablespoons diced fresh mango
• 2 tablespoons tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• 2 tablespoons diced fresh red onions
• 2 tablespoons lime juice
• ¼ teaspoon kosher salt (+ more, optional)
• ¼ teaspoon pepper
• 12 frozen fried plantains (tostones)
• 1 (8 oz) package Deli guacamole

Steps

1. Thaw shrimp, if needed. Place canola oil in 6-quart Dutch oven and heat to 375°F; preheat large, nonstick sauté pan on medium 2–3 minutes. Chop cilantro coarsely and jalapeño finely, if using. Coat shrimp with seasoning and olive oil (wash hands).
2. Place shrimp in pan and cook 2–3 minutes, stirring occasionally, until pink and opaque. Remove shrimp from pan; let cool, then chop into bite-size pieces and chill.
3. Combine in small bowl: mango, tri-pepper mix, onions, lime juice, jalapeños, salt, pepper, and 1 tablespoon cilantro; stir to blend.
4. Fry tostones in canola oil 4–5 minutes on each side until crisp. Drain on paper towels. Season with additional salt, if using, and let cool slightly.
5. Arrange tostones on serving platter. Top evenly with guacamole, shrimp, and mango salsa; sprinkle with remaining 1 tablespoon cilantro. Serve.