From: Executive chef Hugh Sinclair, Eden Occasions, Davie, Fla. Yield: 12 servings, 1 potato each. SALSA: 3 cups fresh mango, diced 2 cups fresh papaya, diced 3 Tbsp. green onions, sliced 1/4 cup red onion, finely sliced 2 Tbsp. cilantro, chopped 1 tsp. habaòero pepper, minced 1/2 cup fresh lime juice 2 Tbsp. honey 2 Tbsp. sugar to taste, salt and pepper POTATO SKINS: 6 large Russet potatoes 3 Tbsp. olive oil HASH: 1/3 cup olive oil 1 lb. 51/60 count shrimp, peeled and deveined 1 medium ...
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