Shrimp & Mango Combo
(can be used as appetizer, salad, or entree)
3 Tbsp fresh lime juice
4 Tbsp pineapple juice
2-3 Tbsp olive oil
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1 lb cooked shrimp
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2 large mangoes, cut off pit, scored into 1/2 inch pieces, skin turned inside out, and cut from the skin (about 3 cups). Some people are sensitive to the mango skin)
2 cups of 1/2 inch pieces of jicama
1/2 c chopped red onion
1 Tbsp chopped fresh cilantro
Whsk lime juice and pineapple juice in a small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper (I omit the salt).
Mixmmangoes, jicama, onion and cilantro into shrimp. Pour vinaigrette over, toss to coat.
I'm usually making things at the last minute but the left over salad has a more defnite flavor. If making ahead, cut and add the mangoes at the last minute to keep their shape.
Debbie Turl: original recipe from friend Marilyn Howard from our previous life in Peoria, IL