8-12 large shrimp, peeled and deveined with tails left on
8-12 slices of Westphalian ham
2 tbsp butter
Mango-Chili Reduction:
2/3 cup Mango nectar
1/2 Thai chili, deseeded and minced
1/4 cup sugar
To make the reduction, pour all the ingredients into a small saucepan and bring to a simmer over medium heat. Let reduce for 3-5 minutes until it becomes the consistency of a nice sauce. Remove from the heat and let come to room temperature before serving.
To make the shrimp, put a frying pan over medium heat along with the butter. Once the pan is hot, add the shrimp. It should take a couple minutes per side to cook the shrimp. They will turn bright pink and the tail will curl up. Don't overcook the shrimp. Remove from the heat.
To serve, you can either wrap each shrimp in a piece of ham or serve the shrimp on a plate with the ham curled into roses amongst the shrimp. Serve the mango-chili reduction for dipping.
