Spicy shrimp tortillitas with mango mayonnaise
Mayonnaise
Tortillitas are tiny Spanish pancakes featuring shrimp, scallion and herbs. You can find a recipe for the “basic version” in Mark Bittman’s New York Times article “Simplicity From Spain: Tiny Seafood Pancakes”, while Paula Wolfert offers the more adventurous “Los Remos’s Shrimp and Seaweed Fritters” in her book “The Slow Mediterranean Kitchen". The flavors in this recipe are somewhat bolder than in traditional tortillitas, and there is definitely more than a touch of heat. Those who are not fans of hot peppers can adjust the flavors accordingly. You can also use only the chickpea flour, which contains no gluten -- it will produce crispier and more fragile tortillitas.
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