From: Chef/owner Adolfo Garcia, Rio Mar, New Orleans. Yield: 12 servings. 2 small red onions peeled and sliced thin 1½ cups red wine vinegar 1½ cups sugar 6 fresh ripe mangos (9 count)* 6 Tbsp. olive oil, divided 12 slices Serrano ham or Prosciutto 48 large (31/35 count) fresh Louisiana shrimp, peeled and deveined 12 garlic cloves, peeled pinch of chili flakes to taste, salt and freshly ground black pepper as needed for finishing, extra virgin olive ...

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