Garlic Shrimp and Mango Salad with Spicy Mango Strawberry Dressing

Takes , serves 6 salads.

For the Shrimp:
  1. Peel the garlic cloves and grind well in a food processor, while slowly adding the water.
  2. Wash the shrimp and pat dry with paper towels.
  3. Marinate the shrimp with the garlic mixture using a basting brush, then sprinkle with sea salt. Set aside.
For the Salad Dressing:
  1. For the dressing, use a food processor to blend the fruit, jalapeños and cilantro until smooth. While the processor is still working, incorporate the oil slowly into the processor bowl. It will emulsify to create a silky dressing that packs a spicy and fruity kick. Add sea salt to balance the flavors.
  2. Place is a container and cover. Use immediately or refrigerate until ready to use.
For the Salad:
  1. Tear the lettuce and toss in a bowl with the mango cubes.
  2. Pan sear or grill the marinated shrimp on each side until done, about 3-4 minutes.
  3. Serve shrimp immediately on a bed of lettuce and mango salad, drizzle with one tablespoon of the Spicy Mango Strawberry Dressing.
Recipes Developed by Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City

Garlic Shrimp and Mango Salad with Spicy Mango Strawberry Dressing

(20)

Categories: , , ,

SERVINGS: 6 salads

Recipe Categories: Mango Lunch & Dinner Recipes, Mango Salad Recipes, Mango Lunch & Dinner Recipes, Mango Salad Recipes

INGREDIENTS

    Garlic Shrimp:

  • 4 cloves - garlic 
  • 1-1/2 cup - water
  • 12 (15-20 count) jumbo shrimp, raw, peeled

    • Spicy Mango Strawberry Dressing:

  • 1-1/2 cups - fresh strawberries 
  • 1/2 cup - unripe mango, diced
  • 1/2 cup - pickled jalapeños with brine
  • 1 cup - chopped cilantro, packed
  • 1-1/2 cup - olive oil
  • 1/2 teaspoon - sea salt

    • Garlic Shrimp and Mango Salad:

  • 1 each - Mixed lettuce,1 head each romaine, butter and red leaf, washed, drained and dried
  • 1 -1/2 - Mangos, cut in cubes

INSTRUCTIONS

For the Shrimp:
  1. Peel the garlic cloves and grind well in a food processor, while slowly adding the water.
  2. Wash the shrimp and pat dry with paper towels.
  3. Marinate the shrimp with the garlic mixture using a basting brush, then sprinkle with sea salt. Set aside.
For the Salad Dressing:
  1. For the dressing, use a food processor to blend the fruit, jalapeños and cilantro until smooth. While the processor is still working, incorporate the oil slowly into the processor bowl. It will emulsify to create a silky dressing that packs a spicy and fruity kick. Add sea salt to balance the flavors.
  2. Place is a container and cover. Use immediately or refrigerate until ready to use.
For the Salad:
  1. Tear the lettuce and toss in a bowl with the mango cubes.
  2. Pan sear or grill the marinated shrimp on each side until done, about 3-4 minutes.
  3. Serve shrimp immediately on a bed of lettuce and mango salad, drizzle with one tablespoon of the Spicy Mango Strawberry Dressing.
Recipes Developed by Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City

NUTRITION

(1 salad): 200 calories, 8 g fat, 90 mg cholesterol, 20 g carbohydrate, 14g sugar, 4 g fiber, 13 g protein, 470 mg sodium

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