INGREDIENTS

INSTRUCTIONS

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 saut 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.  Converted by
MC_Buster.  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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Nutrition (calculated from recipe ingredients)
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Calories: 2466
Calories From Fat: 1866
Total Fat: 199.9g
Cholesterol: 122.2mg
Sodium: 5726.9mg
Potassium: 506.1mg
Carbohydrates: 142.3g
Fiber: 15g
Sugar: 31.8g
Protein: 7g