TO MAKE THE MAYONNAISES: In a blender, process 1/2 cup of mayonnaise with the mango and water and puree until smooth. Transfer to a small bowl. In another small bowl, blend the garlic with 3/4 cup of mayonnaise and in a third small bowl combine the remaining 3/4 cup mayonnaise with chili powder and cumin. Season each with salt and pepper to taste, cover and set aside, in the refrigerator for later. TO PREPARE THE SHRIMP: Lightly coat each shrimp with flour and shake off any excess. In a large skillet over medium heat, heat the vegetable oil. When hot, add the shrimp and saute for 2 minutes per side or until they just turn pink. Cover the skillet and simmer over low heat for another 3 minutes or until the shrimp is just cooked through. TO SERVE: Set 3 shrimp on a piece of lettuce and spoon a dab of each type of mayonnaise on the side of each portion. Per serving: 625 Calories (kcal); 44g Total Fat; (63% calories from fat); 30g Protein; 28g Carbohydrate; 192mg Cholesterol; 216mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1664 (80%)|
|Amt Per Serving||% DV|
|Total Fat 184.9g||247 %|
|Saturated Fat 25.1g||126 %|
|Monounsaturated Fat 59.8g|
|Polyunsanturated Fat 92.5g|
|Cholesterol 122.2mg||38 %|
|Sodium 3370.4mg||116 %|
|Potassium 118.2mg||3 %|
|Total Carbohydrate 114.6g||34 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 113.5g|
|Protein 4.8g||7 %|
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Calories per serving: 2088
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