Shrimp and Mango Salad

[marlaoh]

Shrimp and Mango Salad
Presented by Marguerite Henderson



Ingredients:


1 lb. raw, peeled and deveined 21-26 shrimp

1 large garlic clove, minced

2 canned chipotle peppers, diced

1 tsp. cumin seed

1 tsp. Kosher salt

¼ cup red wine vinegar

Mango Salad:

2 mangoes, peeled, pitted and diced

1 lb. jicama, peeled and cut into thin julienne strips

1 cup chopped fresh cilantro

16 oz. pkg. frozen corn kernels, thawed

½ red onion, chopped

4 cups fresh spinach leaves

Dressing:

2 T. red wine vinegar

1 tsp. ground cumin

1 tsp. sugar

1 jalapeno pepper, cored and diced

1 tsp. Kosher salt

¼ cup vegetable oil

Method:
Place shrimp, garlic, cumin seed, chipotle peppers, vinegar and salt in bowl. Marinate for 15-30 minutes. While marinating, make salad and dressing.

Combine all ingredients for salad in bowl. Toss well. Whisk all ingredients for dressing together. Drizzle onto salad.

In a hot skillet, heat 1 T. oil. Add shrimp, drained, saute for 2-3 minutes, stirring often until pink. Place on salad; serve with lime or lemon slices on top. Serves 6-8.