Here’s another recipe that not only fits my “Main Meal” salad theme, but also has one of my favorite fruits….Mango! My friend, Blanca, served this as a first course, but it’s so good that I’d fix it again as my main course! You get the sweetness from the mango, the spicy from both the red and black pepper and a creaminess from the avocado. If you’re serving this as a first course, try something different and serve it in martini glasses or any clear glass. It adds a touch of elegance. 🙂
The recipe calls for 1 pound of peeled, cooked shrimp. I happen to think shrimp is much more flavorful if roasted in the oven than boiled in water. I just toss my shrimp with a few tablespoons of olive oil and maybe 1/2 teaspoon each of salt and pepper, lay them out in a single layer on a sheet pan, and roast in a 400° oven for 8-10 minutes, just until pink, firm and cooked through. Set aside to cool, then add to your salad. This recipe is from the Cooking Light Magazine. Enjoy!
Sweet ‘n’ Spicy Shrimp and Avocado Salad with Mango Vinaigrette
Serves 4 as a first course
Cooking Light Magazine
- Mango Vinaigrette
- 6 cups shredded romaine lettuce
- 1 cup chopped red bell pepper (1 medium)
- 6 tablespoons thinly sliced green onions (optional)
- 1 pound peeled cooked shrimp
- 1 avocado, peeled and diced
Place Mango Vinaigrette in a large bowl. Add lettuce bell pepper, and green onions, if desired; toss well. Add shrimp and avocado;toss gently.
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1/2 to 2 teaspoon crushed red pepper, to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3/4 cup diced peeled mango (about 1 medium)
Combine first 8 ingredients, stirring with a whisk. Stir in mango.
Filed under: "MAIN MEAL" SALADS, SEAFOOD, SOUPS, STEWS, SALAD & BREAD | Tagged: avocado, Cooking Light Magazine, Main Meal Salad, mango, mango vinaigrette, roasted shrimp, salad, shrimp, shrimp salad |