Mango Slaw with Cashew Crusted Shrimp

Recipe courtesy Chef Matt Kershaw, The Alex, Burlington

1 cup (250 mL) julienned mango

1 cup (250 mL) shaved white cabbage

one bunch fresh mint, chopped
 ¹⁄₃ cup (75 mL) lime juice
 3 tbsp (45 mL) honey

3 tbsp (45 mL) vegetable oil

salt and pepper to taste

½ lb cleaned white shrimp, peeled and deveined

Salt and pepper

1 cup (250 mL) cashews, crushed into dust in food processor

Combine cabbage, mango, mint, honey, lime juice, oil and salt/pepper in bowl. Toss to combine. Taste and adjust seasoning (more honey if mangoes are under ripe). In another bowl, season shrimp and dust with cashews. Push cashews into shrimp. In a non stick pan at medium high heat, cook shrimp until just done, being careful not to burn the nuts. Bowl shrimp over slaw and serve.