Curcumin, a chemical found in turmeric and other spices, might have anti-inflammatory properties, according to early findings. These studies also suggest benefits for diabetes and other diseases. Use turmeric to enhance flavors, which can help you cut back on fat and salt in your recipes.
1 tablespoon plus 1 teaspoon olive oil
Juice from 2 limes, divided
1 teaspoon salt (optional)
1/8 teaspoon black or white pepper
1/2 head red cabbage, shredded (or green head cabbage)
1 cup mango, cubed (or defrosted frozen mango)
1/4 small red onion, sliced into thin strips
4 tablespoons freshly chopped cilantro, divided
1/2 pound extra large shrimp, peeled and deveined
2 garlic cloves, crushed
3/4 teaspoon turmeric
1/4 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes
Combine 1 tablespoon of olive oil, juice from 1 lime, pepper (and 1/2 teaspoon salt, if using). Toss with the cabbage, red onion, mango and 2 tablespoons of cilantro.
Combine shrimp with the remaining salt (if using), turmeric, cumin, chili powder and crushed red pepper flakes.
You may grill or sauté the shrimp. If grilling, add garlic and olive oil to shrimp. Shrimp may be grilled on a skewer or on a grill pan if using a barbecue. If sautéing, use medium-high heat, add 1/2 teaspoon of olive oil, and cook half of the shrimp 1 1/2 to 2 minutes on each side, until shrimp is cooked through and opaque. Set aside, add the remaining 1/2 teaspoon of oil and remaining shrimp. Cook until shrimp is cooked through and opaque. Add the crushed garlic in the last minute. Return all the shrimp to the skillet and stir to combine with garlic. Remove from heat and squeeze lime over shrimp.
Mix grilled or sautéed shrimp with cabbage salad. Toss in the rest of the cilantro.