It's not the yield that's off this time, but the proportions of the marinade. As written, it's a sufficient amount for marinating the shrimp, but it's also supposed to serve as a sauce for the dish, and in that capacity, it's not enough. After bringing the marinade to a boil, I had enough sauce for about half the shrimp. Which was a shame, because it's very good -- sort of a Thai-style barbecue sauce.

In my revised recipe, I've doubled the recipe for the marinade. That way there's enough for all the shrimp. As a sauce, it's full of chunky bits that you're not intended to eat; this is very common practice in Thai cuisine, where soups and curries often have whole lime leaves or garlic cloves in them for flavor. You should eat around the jalapeño and garlic slices in this recipe. If you prefer, you can strain them out of the sauce before serving.

I've also changed the mango specification; in the original recipe, Lieberman merely says "1 mango," but you need a pretty large one to make a decent amount of salsa. I've specified 1 large or 2 medium mangoes in the recipe below.

Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 2 to 4 servings

Salsa
1 large or 2 medium mangoes, peeled, pitted, and finely diced
3 scallions, sliced
5 basil leaves, thinly sliced
Juice of 1 lime
Salt and pepper

Shrimp
2 or 3 fresh jalapeños, sliced
6 cloves garlic, thinly sliced
1-inch piece fresh ginger, peeled and grated
4 Tbsp dark brown sugar
4 Tbsp soy sauce
Zest from 1/2 lime
1/2 cup coconut milk
Small handful basil leaves, torn
4 Tbsp vegetable oil
1 tsp salt
About 20 grinds fresh black pepper
1 pound peeled deveined large shrimp

Lime Jasmine Rice
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
Zest from 1/2 lime

For the salsa: Combine all ingredients in a mixing bowl. Make up to 1 day in advance. Keep tightly covered in refrigerator.

For the shrimp: In a mixing bowl, combine all ingredients except for shrimp. Add shrimp to the marinade mixture and marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Heat a nonstick skillet over high heat. When hot, use tongs to remove shrimp from marinade and place in an even layer in the pan, reserving marinade. Cook shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Remove shrimp and reserve on a plate. Add marinade mixture to the pan and bring to a boil. Cook until slightly thickened, about 3 minutes.

Meanwhile, make the rice: Combine rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until tender and liquid is absorbed, about 12 minutes. Fluff with a fork and stir in the lime zest.

To serve: Place lime jasmine rice in serving bowls or plates. Place shrimp on top, then pour the sauce over (pour through a strainer if desired). Serve with mango salsa.