This salad is a refreshing and satisfying dish for summer, night or day!
Shrimp and Mango Salad with Orange-Lime Vinegarette
Ingredients
- Sea salt and freshly ground black pepper
- 4 black peppercorns
- 2 dried bay leaves
- 1 pound fresh shrimp peeled and deveined
- 1 Mango small, ripe, peeled and diced
- 12 cherry tomatoes, quartered
- 4 tablespoons chopped red onion
- 4 tablespoons olive oil
- 4 tablespoons fresh lime or lemon
- 2 tablespoon fresh orange juice
- 4 tablespoons chopped fresh cilantro or flat leaf parsley
- 2 tablespoon chopped fresh oregano or thyme
- 1/4 teaspoon Dijon mustard
- 1 pkg Lettuce Mix
- 1 ripe avocado
Instructions
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt, and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque for 1-2 minutes, depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again, and transfer to towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs, and mustard—season to taste with salt and pepper. Set aside 1/2 of the dressing. In first half of the dressing, add shrimp and mango, toss to coat, and chill for at least 30 minutes (or up to 1 day).
- When ready to serve, toss the lettuce with the 2nd half of the dressing. Peel and dice the avocado, and toss both into the shrimp salad. Serve chilled in a serving bowl or on individual plates lined with lettuce leaves. Enjoy!
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