Sweet Skillet Shrimp
4 tsp bacon fat, divided
1 lb peeled, deveined & tails-off 16-20 count shrimp
1 tsp sea salt, divided
1 tsp fresh cracked pepper, divided
2 cups sauté sliced sweet onion (approx 1 medium onion)*
1 tbsp minced garlic
1 minced cayenne pepper or 1/8 tsp cayenne
5 cups 1” diced heirloom tomatoes (approx 3 large)**
1½ cups ¾” diced ripe mango (approx 1 large mango)
1 cup lightly packed fresh basil, roughly chopped
In a large cast iron skillet over high heat, melt 2 tsp bacon fat.
Swirl pan to coat with oil and allow pan to get good and hot.
In a single layer, add shrimp, and sprinkle with ½ tsp sea salt and ½ tsp pepper. Cook shrimp two minutes on the first side. Flip in a single layer. Add another pinch of sea salt & pepper to the second side. Cook an additional two minutes. Remove to a plate to cool.
Turn heat down to medium.
Add remaining 2 tsp bacon fat and onions. Cook, stirring frequently, for 5 minutes; onions will be softened. Add garlic and cayenne. Cook, stirring constantly, for 30 seconds; garlic will be fragrant and cayenne will make you want to cough!
Turn heat down to medium-low.
* To cut a sauté slice, slice the onion in half from root to stem. Lay flat and cut ¼” off of both the root and stem ends. Peel both sides. Lay flat. Thinly slice onion from cut end to cut end.
** Do not seed tomatoes.