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"I made this last night and the spice rub is delicious. One minor change was that I zapped the lamb under the broiler for a minute as I like more of a crust on my lamb. I had a hard time finding the mango purée so I had to use a jarred mango sauce, which was pretty good. The next time I make this I'll find the canned mango or make my own purée. I"
"I have eaten smoked shrimp for years. There was a fishmonger on the south side of Chicago that used to make big batches of this and they're addicting - especially served chilled. I have tried - unsuccessfully - for years to replicate those shrimp. I've come close a few times, but often the shrimp are tough and not enough flavor. The brine here is "
Home cook in Chicago.
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