Best Jumbo Shrimp With Mango Papaya Relish In Butter Lettuce Cups Recipes

Shrimp Mango Lettuce Cups image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 11

Zest of 1 lemon and juice of 1/2 lemon
1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
6 Bibb or butter lettuce cups
Minced fresh chives, for serving

Steps:

In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
Add the avocado to the bowl with the rest of the dressing.
Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

PAPAYA & SHRIMP SALAD WITH CURRY MAYONNAISE DRESSING Recipe - (4.8/5) image

Provided by Sube

Number Of Ingredients 10

Steps:

Mix salad dressing in a bowl with a whisk. Arrange torn butter lettuce, shrimp and papaya. Add dressing on top.

Aussie Shrimp on the Barbie With Mango Relish image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 16

20 large shrimp, peeled and deveined
2 minced garlic cloves
1/4 cup olive oil
2 Tbs. minced shallots
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh thyme leaves
salt and pepper to taste
salt and pepper to taste
1 peeled, pitted and finely diced mango
2 Tbs. finely diced red onion
1 minced garlic clove
1 small Thai bird chile, seeded and minced
1 Tbs. sugar
2 Tbs. olive oil
salt and pepper
salt and pepper

Steps:

SHRIMP: Soak 8 (4") bamboo skewers in water for 10 minutes to prevent burning. Preheat grill to medium heat. Combine all ingredients except shrimp and skewers in a small mixing bowl. Line shrimp up in vertical rows of five, all facing the same direction on a flat surface. Thread two wooden skewers, one at the head-end and one at the tail-end, through each row of five shrimp so you end up with a washboard-looking rectangle of skewered shrimp. Place shrimp on a platter and brush all over with garlic mixture. Place shrimp skewers on hot grill and cook 1-2 minutes per side.
MANGO RELISH: Heat olive oil in a small skillet over medium heat. Saute onion, garlic and chile pepper until soft and fragrant. Turn off heat and stir in sugar and diced mango. Season to taste with salt and pepper.