Mini Shrimp and Mango Tamales with Habanero Aioli

**Prepare the Filling:** In a bowl, combine the chopped shrimp, diced mango, and 1 tablespoon of lime juice. Mix well and set aside.

**Prepare the Masa:** In a large bowl, whisk together the masa harina, baking powder, and salt.

In a separate bowl, beat the softened vegetable shortening until light and fluffy. Gradually add the masa mixture to the shortening, alternating with the warm chicken broth, until a smooth, creamy dough forms. The dough should be soft but not runny. You might need a little more or less broth.

**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread about 2 tablespoons of the masa dough evenly onto the wide end of the husk, leaving about 1 inch of space on the sides and bottom.

Place a small spoonful of the shrimp and mango filling in the center of the masa.

Fold the sides of the husk over the filling, then fold up the bottom. Tie the top with a strip of corn husk (if desired).

Repeat steps 4-6 with the remaining husks, masa, and filling.

**Steam the Tamales:** Place the tamales upright in a steamer basket set over a pot of boiling water. Make sure the water does not touch the bottom of the tamales. Cover the pot tightly and steam for about 45 minutes, or until the masa is firm and pulls away easily from the husk. Replenish water if needed.

**Prepare the Habanero Aioli:** In a small bowl, whisk together the mayonnaise, minced habanero pepper, minced garlic, lime zest, and salt to taste.

**Serve:** Remove the tamales from the steamer and let them cool slightly. Drizzle with the habanero aioli and serve immediately.