1⁄4 CUP OF CHOPPED GARLIC
SEA SALT
2 TABLESPOONS OF FRESH, CHOPPED ROSEMARY
3 TABLESPOONS OLIVE OIL
16 JUMBO SHRIMP
2 MANGOS CHOPPED
MIX THE FIRST 4 INGREDIENTS IN A BOWL. ADD THE SHRIMP
AND LET MARINATE IN THE FRIDGE FOR AN HOUR.
PUT IN A PAN AND SAUTE TILL SHRIMP IS COOKED THROUGH.
PLACE ON TOP OF A SALAD, BROWN RICE, QUINOA OR ALONE
AND TOP WITH THE FRESH MANGO
