Sheet-Pan Shrimp with Mango Pepper Sauce & Jasmine Rice | Zallie Family Markets

Ingredients

• 1 large yellow bell pepper
• ½ ripe mango, peeled and coarsely chopped
• 1 tbsp rice vinegar
• 2 ½ tbsp packed fresh cilantro plus additional sprigs for garnish (optional)
• 1 lb raw 21-25 count peeled and deveined shrimp, tails removed and thawed if necessary
• 2 garlic cloves, minced
• 1 large jalapeño pepper, sliced crosswise
• 1 ½ tbsp extra virgin olive oil
• 2 packages (8.8 ounces each) ready to serve jasmine rice