Mango and Spicy Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy! Ingredients:
1 egg yolk |
2 tablespoons white wine vinegar |
1 teaspoon fresh lemon juice |
1 1/4 cups canola oil |
3 tablespoons fresh chives, snipped |
1 tablespoon fresh parsley, finely chopped |
1 tablespoon liquid honey |
1 garlic clove, minced |
1 pinch salt |
3 mangoes |
1 lime |
1 medium jicama |
1/4 long english cucumber |
2 radishes |
24 large raw shrimp, peeled and deveined |
1 teaspoon garlic powder |
1 teaspoon paprika |
1 teaspoon onion powder |
1 teaspoon fresh ground black pepper |
1 tablespoon vegetable oil |
mixed salad green |
Directions:
1. To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
2. Peel and slice mango. Squeeze juice from lime and toss with mango.
3. Peel and slice jicama and cucumber into strips. Thinly slice radishes.
4. Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
5. Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.
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