Instructions: In a large frying pan heat the oil until hot. Add the garlic and shrimp, stirring until the shrimp become pink. Remove the shrimp with a slotted spoon and set aside. To the same pan add the tomatillos, habanero pepper, sherry, and soy sauce and cook, constantly stirring for about two minutes. Add the chicken broth and cook for another two minutes. Remove three to four tablespoons of the hot liquid and add to the cornstarch, stirring until the cornstarch is dissolved. Add the cornstarch mixture to the pan and cook, stirring until it begins to thicken. Add the reserved shrimp and the mango and cook a minute longer, just to heat all the ingredients. Divide the cooked rice into four portions, topping each with the cooked salsa, then sprinkle the parsley over each portion.

Makes 4 servings.

Had purchased a mango and tomatillos out of curiosity, but didnt know what to do with them, so decided one evening to experiment. The above recipe is the result. Originally made it with two habanero peppers and it was delicious. However, the next time it was prepared, it was too hot!

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