Ingredients:

3/4 teaspoon of salt
4 teaspoon of canola oil
1/4 teaspoon of allspice
1/8 teaspoon of cinnamon
1/3 cup of cider vinegar
2 cloves of garlic, minced
1 tablespoon of brown sugar
1/2 cup of chopped red onion
1/4 teaspoon of ground cumin
1/4 teaspoon of garlic powder
2 tablespoon of fresh lime juice
1/4 teaspoon of red pepper flakes
1 tbsp fresh ginger, peeled and minced
1 pound of large shrimp, peeled, tails on
1 mango, peeled, pitted and the cut into
-1/2 inch pieces

Directions:

Heat 2 teaspoons of oil in a 3-quart saucepan
over medium-high heat. Cook the onion, garlic,
ginger, 1/4 teaspoon of salt, allspice, cumin
and cinnamon about 3 minutes.

Add the mango, vinegar, lime juice and sugar
and gently boil, stirring occasionally, till
the sauce is thick, refrigerate in a bowl.

Toss the shrimp along with red pepper, garlic
powder and the remaining 1/2 teaspoon of salt.

Next heat the remaining 2 teaspoons of oil in
a large size nonstick skillet over the medium
high heat.

Finally, cook the shrimp until it's no longer
translucent, at least 2 minutes on each side.
Let cool; serve with sauce.

Makes 4 servings.

Ingredients:

3/4 cup of olive oil
6 garlic cloves, chopped
1/2 cup of dry white wine
2 tablespoons of canola oil
1/4 cup of fresh lemon juice
1/2 cup of low-salt chicken broth
4 tablespoons of (1/2 stick) butter
2 tablespoons of fresh thyme leaves
3 tablespoons of chopped fresh parsley
3 ounces of cream cheese, room temperature
6 large skinless boneless chicken breast halves
2 tablespoons of guava paste* (about 1 1/2 ounces)
2 1/2 ounces of fresh spinach leaves, chopped
-(2 cups loosely packed)
1 large mango, halved, pitted, peeled,
-cut into 1/2-inch-thick slices

Directions:

First whisk together the first 5 ingredients in
a bowl. Add chicken breasts, turn to coat. Next
cover chicken breasts and chill for about 3 - 4
hours, turning occasionally.

Next whisk the cream cheese with the guava paste
in the medium bowl to blend. Stir in the spinach.
Cover then chill to firm slightly for at least 2
hours.

Transfer to pastry bag, remove 1 chicken breast
from the marinade, scraping the excess marinade
back into bowl. Insert a small sharp knife into
1 side of the chicken breast.

Now move knife in arc to create a large pockent,
keeping the opening to about 1 1/2 inches long.
Repeat with the remaining chicken.

Pipe filling through openings in chicken breasts
to fill in the pockets. Close up openings with a
metal turkey pins or toothpicks. This Recipe can
be made 4 hours ahead. Cover and chill.

Heat up 1 tablespoon of canola oil in each of 2
heavy large skillets over medium heat. Add 3 of
the chicken breast to each skillet.

Cook chicken until brown, at least 3 minutes per
side. Put in a plate. Transfer any of the juices
from 1 skillet into second skillet. Add wine and
broth to second skillet. Bring to boil.

Add chicken breast to the wine mixture in skillet.
Cover the skillet, reduce the heat to medium then
simmer till the chicken is cooked through basting
occasionally, for at least 10 minutes.

Transfer the chicken to work surface, let stand
for at least 10 minutes Add the chicken breasts
to wine mixture in skillet.

Cover the skillet, reduce the heat to medium and
simmer until chicken is cooked through, basting
occasionally, about 10 minutes. Transfer chicken
to work surface; let stand 10 minutes.

Melt butter in another heavy large skillet over
medium high heat. Next add the mango slices and
saute until brown, about for 2 minutes per side.

Slice the chicken diagonally into 1/2 inch thick
slices then arrange the chicken onto a platter.

In a skillet boil the juices in a skillet until
its slightly thickend and the sauce is reduced
to about 3/4 cup, for at least 3 minutes.

Finally, drizzle the sauce over the chicken and
surround it with mango.

Note: a firm block of the concentrated fruit is
available at some supermarkets as well as Latin
markets, and at cafecubano.com

Makes 6 servings.