Mango shrimp salad

A fresh taste of summer -this salad is delicious served immediately at room temperature. It's even better after being chilled for an hour to combine the flavors.. Shrimp salad and mango will become a summertime favorite in our household. It's light and fresh but flavorful too.

 

Ingredients:

• 2 cups mixed greens

• 1 cup cooked shrimp, chopped

• 2 limes, juiced

• 1/2 mango, chopped

• 1 tsp shallot, chopped

• 2 tsp cilantro

• 3 tbsp olive oil

• Salt and pepper to taste

• Small bowl

• Large bowl

• 2 mixing spoons

• Plate for serving

Serves: 4
Active Time: 25 mins
Total Time: 30 mins
You are gonna do some chopping.
Peel and slice mango. Squeeze the juice from the lime and toss with the mango.

Peel and slice jicama and cucumber into strips. Thinly slice the radishes.

Combine green onions, lime juice, fish sauce, sugar, garlic, and green chili in a bowl. Mix in shredded mango.

You’ll want to defrost the frozen shrimp. You should rinse it with water & drain them in a colander. The shrimp go into a non reactive bowl (unlike this one!) with a LOT of lime juice. Now it goes into the fridge. Thread shrimp onto skewers, piercing once near the tail and once near the head. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Coat shrimp with Cajun seasoning and quickly pan fry in oil until just cooked (pink).

To assemble the salad, tear the lettuce into bite-sized pieces before washing it. Cut the stems off the watercress and discard any damaged leaves. Wash the lettuce and watercress in cold water. Spin dry and place into a large serving bowl. Set aside.
Peel and dice the mango. Finely chop the mint and dill and add everything to the lettuce.
Top with shrimp and drizzle with dressing. For the shrimp, check for any bits of shell that may have been missed and add to the salad. Drizzle a bit of the vinaigrette over top. Gently toss and serve.
Dressing

Whisk egg yolk gradually adding vinegar and lime juice. Whisk in canola oil until well incorporated.
Add other ingredients and shake well. (Keep refrigerated)
This light, summery salad is fabulous on its own but accompanies roasted chicken or grilled fish very well.

Notes:
For the shrimp, try to buy fresh, hand-peeled shrimp, rather than machine peeled. Avocados are also really nice in this salad. Just make sure you don’t cut them until you are ready to assemble the salad or they will oxidize and turn brown.