Shrimp MangoCado

• 1 1/2 tsp honey (locally harvested)
• 2 dash cayenne pepper
• 2 dash black pepper
• 1 pinch salt
• 1 tsp lemon juice
• 1 tbsp sesame seeds
• 18 large peeled and deveined shrimp
• 1/2 sliced mango
• 1/2 sliced Hass avocado
• 1/2 large chopped orange bell pepper
• 4 clove minced garlic
• 1/4 chopped Vidalia onion
• 2 tbsp olive oil, extra virgin or coconut oil

1. Mix together lemon juice, honey, black pepper, salt, cayenne pepper and shrimp.
2. Let sit while doing the next step.
3. In a pan saute onion, garlic and bell pepper in olive oil until onions are translucent.
4. Be sure not to let onion or garlic burn.
5. It's my experience that burned garlic or onions can ruin an entire meal.
6. Unless you prefer your garlic and onions that way.
7. Once that's ready add the shrimp and the marinade.
8. Continue cooking until shrimp are cooked.
9. While that's going arrange the mango and avocado on a plate in whatever fashion you see fit.
10. Use some sort of straining spoon to remove everything from the pan and drape over the fruit.
11. Leaving behind the marinade (clearly).
12. Sprinkle sesame seeds on top.
13. Now the most important part.
14. Enjoy this light and well balanced dish.

honey, cayenne pepper, black pepper, salt, lemon juice, sesame seeds, shrimp, mango, avocado, orange bell pepper, garlic, vidalia onion, olive oil

Taken from cookpad.com/us/recipes/343518-shrimp-mangocado (may not work)