For the Shrimp:
2 pounds shrimp, shells and tails removed
½ cup, plus 1 tablespoon olive oil, divided
8 garlic cloves, thinly sliced
1 tablespoon chipotle chile powder or chipotle seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon freshly chopped chives
For the Mango Dipping Sauce:
2 cups (about 1 pound) frozen or fresh ripe mango
2 tablespoons honey
1 teaspoon fresh lime juice
Pinch kosher salt
1. Make the shrimp: In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight.
2. While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth. Transfer to a bowl and set aside. Makes 2 cups.
3. Remove the shrimp from the refrigerator and discard the garlic. In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat.
4. In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking. Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side. Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving.