Shrimp With Three Mayonnaises

2 Cup Prepared mayonnaise
1/2 Cup Diced fresh mango
2 Tablespoon Water
1/4 Teaspoon Minced garlic
1 Teaspoon Chili powder
1/4 Teaspoon Ground cumin
Salt and freshly ground black pepper
18 Jumbo shrimp; peeled and deveined
1/4 Cup Flour; spread on a plate
3 Tablespoon Vegetable oil
6 Boston lettuce leaves; washed and dried

TO MAKE THE MAYONNAISES: In a blender, process 1/2 cup of mayonnaise with
the mango and water and puree until smooth. Transfer to a small bowl. In
another small bowl, blend the garlic with 3/4 cup of mayonnaise and in a
third small bowl combine the remaining 3/4 cup mayonnaise with chili powder
and cumin. Season each with salt and pepper to taste, cover and set aside,
in the refrigerator for later.

TO PREPARE THE SHRIMP: Lightly coat each shrimp with flour and shake off any
excess. In a large skillet over medium heat, heat the vegetable oil. When
hot, add the shrimp and saut for 2 minutes per side or until they just turn
pink. Cover the skillet and simmer over low heat for another 3 minutes or
until the shrimp is just cooked through.

TO SERVE: Set 3 shrimp on a piece of lettuce and spoon a dab of each type of
mayonnaise on the side of each portion.