In a large cast iron skillet over high heat, melt 2 tsp bacon fat.
Swirl pan to coat with oil and allow pan to get good and hot.
In a single layer, add shrimp, and sprinkle with ½ tsp sea salt and ½ tsp pepper. Cook shrimp two minutes on the first side. Flip in a single layer. Add another pinch of sea salt & pepper to the second side. Cook an additional two minutes. Remove to a plate to cool.
Add remaining 2 tsp bacon fat and onions. Cook, stirring frequently, for 5 minutes; onions will be softened. Add garlic and cayenne. Cook, stirring constantly, for 30 seconds; garlic will be fragrant and cayenne will make you want to cough!
Add tomatoes, ½ tsp sea salt and ½ tsp pepper. Cook, stirring frequently, for 3 minutes.
Add mango and shrimp. Stir to combine. Turn heat up to high and bring to a boil. Cook, stirring frequently, for 3-5 minutes. Allow sauce to thicken slightly.
Turn off heat and stir in basil. If necessary, re-season with additional sea salt & pepper.
Serve in a wide bowl with a piece of toasted, crusty bread. Can also be served over spaghetti squash or noodles.
* To cut a sauté slice, slice the onion in half from root to stem. Lay flat and cut ¼” off of both the root and stem ends. Peel both sides. Lay flat. Thinly slice onion from cut end to cut end.
** Do not seed tomatoes.
I have never even thought about the acid thing! But, it’s never caused a problem for my pan. I use it all the time though, so it is well-seasoned.
Oh my, that looks incredibly delicious! The pictures have me drooling. I’m going to have to make this, unfortunately I will have to eat it all – my husband can’t eat shellfish, too bad for him, ha!