1. To make the shrimp shooters recipe: Peel the mangoes and remove the core. Cut the first one into 16 small cubes and puree the second in a blender. Keep aside.

2. Shell the shrimp, keeping only the tail.

3. In a large skillet, heat the oil and roast peppercorns and fennel seeds until the mixture becomes fragrant. Then add the garlic clove cut in half and the shrimp. Cook for 3 minutes, stirring regularly. When shrimp is cooked, add grated ginger and sea salt; stir for 2 minutes then let cool.