Raclette with Mango and Shrimp

Ingredients

• 1 ripe Mango
• 300 g shrimp (pre-cooked)
• 1 tbsp green peppercorns (pickled)
• 3 tbsp extra virgin olive oil
• 0.5 lemon (juice)
• Salt
• 4 tbsp blanched almonds

Instructions

1. 1.

   Crush the peppercorns in a mortar and mix with oil and lemon juice. Add the shrimp to the marinate and let sit for 10 minutes.

2. 2.

   Peel the mango, remove the flesh from the pit and cut into bite‑size pieces. Mix the mango chunks with the shrimp and let rest another 2–3 minutes. Toast the almonds in a pan until lightly browned.

3. 3.

   For serving, place the mango‑shrimp mixture into four small raclette pans and bake in a hot raclette grill for about 6–8 minutes. Sprinkle almonds just before the end of baking and finish cooking. Serve directly from the pans.