Salad with fried shrimps and mango-garlic sauce

Mango peel and cut flesh into thin slices of piping. Pour half of mango into food processor. Halve other slices. Clean lemon scampi and 1 tablespoon peel thinly. Squeeze 1/2 lemon. In large bowl 1/2 tablespoon of lemon juice with extra virgin olive oil, 1/2 tablespoon grated lemon zest and salt and pepper to taste until dressing. Clean red pepper, remove seeds and cut pepper into strips.

Fry melange and rocket through dressing. Spread salad over six plates. Stick mango on it. Fry olive oil with garlic and chilli pepper in a frying pan over medium heat. Fry the pepper strips for about 1 minute. Mix cocktail shrimp and lemon zest with oil and heat very gently for approx. 3-4 minutes. Divide shrimps over salad. Peel the garlic and press it over shortening. Rub garlic very gently. Mix in the mango puree and crème fraîche and stir in a thick sauce while stirring. Season with salt and pepper. Sauce dripping over shrimp.