The mango sauce:
1. Combine mango, greek yogurt and lime juice in your blender and pulse to obtain a smooth puree.

2. Transfer to a bowl, add garlic, salt and pepper and mix well. Keep refrigerated until serving.

The shrimp:

1. Preheat your oven to 400°F and lightly oil a rimmed baking sheet. Boil 4 cups water.

2. Place shrimp in a large bowl and pour boiling water over and let soak for 2 minutes before draining. Toss drained shrimp in a large bowl with olive oil, salt, pepper, garlic and parmesan. Lay in a single layer onto the baking sheet, and sprinkle with additional seasoning if needed.

3. Roast in the oven for about 5-7 minutes, until pink, firm and cooked through. Garnish with fresh parsley and serve immediately with the mango sauce or a drizzle of lemon juice.

Serves 4.

Heat the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the cilantro. Add hot sauce if you want a little kick.

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with cilantro leaves. Delicious!

Serves 6

Boil the pasta in water until tender, save 1 cup of pasta water for use later.

Add some oil, salt, and fresh herbs in the water when cooking the pasta. Drain and set aside when done.

While pasta is boiling, wash shrimp.

Melt the butter over medium heat, then add the shrimp.

Let it cook till a little pink and starting to curl. Then add garlic.

Cook for 5-7 minutes and then add oil. Continue to stir until shrimp is pink and curled.

Add pasta to skillet. Add seasonings, pepper and pepper flakes. Add just enough of the saved pasta water until it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it and add as needed.

Keep tossing all ingredients around in skillet until all is incorporated and hot. Enjoy!

Serves 4