Ingredients
½ ripe mango, peeled and cut into chunks
1 jalapeño pepper, seeds and membrane removed
¼ cup fresh lime juice (about 2 limes)
¼ cup plus 1 tablespoon olive oil
¼ teaspoon salt
1 pound uncooked shrimp, peeled and de-veined
1 teaspoon cumin
2 avocados, cut into small chunks
6 radishes, thinly sliced
½ red onion, thinly sliced
¼ cup finely chopped cilantro
Preparation
This light and refreshing salad will whisk your taste buds away to a tropical island. Mango and shrimp pair especially well together, and the radish and jalapeño contribute just enough spiciness to balance out the sweetness of the fruit.
In a food processor or blender, purée mango, jalapeño, lime juice, olive oil and salt. Set aside in the refrigerator.
Sprinkle the shrimp with cumin, then sauté, broil or grill for about 5 minutes until cooked.
In a large bowl, combine shrimp, avocado, radish, red onion and cilantro. Toss with dressing and serving chilled or at room temperature
