Thursday, December 10, 2015

Green Mango Salad With Shrimp and Avacado

Green Mango Salad With Shrimp And Avocado
Serves 4 to 6
4 small heads romaine lettuce or 2 hearts of Romaine
12 white shrimp, peeled and deveined
Salt and pepper
1 tablespoon olive oil
1 green (underripe) mango
1 firm ripe avocado 
Grated zest and juice of a lime
1 shallot, diced fine
2 tablespoons Champagne vinegar
1/2 teaspoon grated fresh ginger
1 jalapeño chili, seeded and diced fine
1/2 cup extra virgin olive oil
1 tablespoon chopped cilantro
Slice the heads of romaine lettuce in halves lengthwise, remove the root end and separate the leaves.   Wash and dry them carefully.

Cur the shrimp in half lengthwise and season with salt and pepper.  In a small skillet, sauté the shrimp in olive oil over medium low heat.  As soon as they turn opaque, remove them from the pan abad set aside to add to the finished salad.

Peel the mango with a vegetable peeler and cut the broad side into 1/8 inch thick slices.  The narrow sides tend to be to fibrous and difficult to slice)  Cut these slices into 1/4" wide strips and set aside.

Cut the avocado in half lengthwise and remove the pit.  Cut into 1/4 inch thick slices leaving the skin intact.  Sprinkle lightly with lime juice.

Put the shallot in a large bowl with the vinegar, remaining lime juice, ginger, and jalapeño pepper.   Season with salt and macerate for 15 minutes.  Whisk the Extra virgin olive oil and lime zest.  Add the shrimp and mango strips and scoop the avocado strips out of their skin into the bowl.    Toss gently and serve sprinkled with chopped cilantro. 

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