With Lent in full swing, it’s a great time to play with seafood recipes. For my Brazilian Carnival Dinner, I wanted to include a seafood dish and this Shrimp & Mango Salad fit the bill. I originally had planned to do a shrimp ceviche but needed a salad for my menu. This colorful and flavorful dish brings a bit of tropical sunshine to the table, which is a great escape from the cold winter of Chicago!…
Shrimp & Mango Salad
recipe adapted from Epicurious
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.
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