I loved how bright this dish was in both flavor and presentation. I used a salad recipe from Epicurious and combined that with a shrimp marinade from Bobby Flay. Together, it made for a wonderful and refreshing dish. If you want a little more kick of heat, add a chopped serrano in place of the jalapeno pepper!
Shrimp & Mango Salad
recipe adapted from Epicurious
marinade adapted from Bobby Flay
Marinade:3 cloves garlic, minced
1/2 jalapeno chile, minced
1/4 cup orange juice
juice of 1 lime
2 tablespoons extra-virgin olive oil
1 pound raw, tail on shrimp (31-40 size)
3 large mangoes, peeled and cut into chunks
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste
Combine all the marinade ingredients in a bowl with the shrimp and toss to coat.
Saute the shrimp in a skillet with 1 tablespoon of oil and cook until opaque. Remove from pan and transfer to a plate to cool.
Meanwhile, place all the remaining salad ingredients but the salt in a large bowl. Stir to combine. Season with the salt and serve.