Instructions: To prepare marinade, in quart-size sealable plastic bag, combine broth, garlic, pepper, thyme and allspice; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Refrigerate for at least 1/2 hour. With tongs, remove shrimp from bag; pour off marinade into food processor. Add mango and puree until smooth. Place large nonstick skillet over medium-high heat 30 seconds. Add oil and heat 30 seconds more. Add shrimp and cook 1 minute on each side until pink. Remove to plate and keep warm. Pour marinade mixture into skillet; bring to a boil, stirring often.

Cook 1 minute more or until slightly thickened. Spread 1 tablespoon sauce onto each of 4 small plates. Arrange 4 shrimp evenly over sauce and drizzle each with the remaining tablespoon sauce. Serving size - 4 shrimp with 2 tablespoons sauce. 92 calories, 3 g fat, 86 mg cholesterol, 106 mg sodium,

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.