SHRIMP & MANGO SALSA

SHRIMP & MANGO SALSA image

Yield Makes 4 Servings

Number Of Ingredients 15

Previous Next

16 Large Shrimp (adjust quantities for smaller shrimp, or a lobster tail)
1 (ripe) mango
3 cloves garlic, crushed
1 1-inch piece fresh ginger, finely chopped, or 1 tsp powdered ginger
2 tbs soy sauce
2 tbs sesame oil
2 tbs your favorite chili sauce (I use Cholula Mexican sauce)
1/2 tsp Chinese Five-Spice Powder
8 tbs plain yogurt
4 tbs mayonnaise
4 tbs fresh mint, chopped
4 tbs fresh cilantro, chopped
1 tsp lemon juice
2 tbs fresh basic, cut across the leaf into strips
1 bag mixed green salad leaves (your choice of greens).

Steps:

Peel and devein the shrimp. Place in a bowl and add the garlic, ginger, oil, chile sauce and Five-Spice Powder. Mix and leave to marinate for at least 1/2 hour. In a small bowl, combine the yogurt, mayonnaise, mint and 3/4 of the cilantro. Add the lemon juice and stir. You are aiming for a sauce with a "dipping" consistency. If the sauce appears too thick, then add a couple of drops of milk and stir in well. Cover and refrigerate until needed. Peel the mango and gently chop the fruit into 1/2" cubes. Mix with the remaining cilantro and add a dash of your chile sauce to taste. Select your serving plates and place a handful of salad greens and a spoonful of the mango salsa on each plate. If prepared in advance, return the plates to the refrigerator to chill. When almost ready to serve, heat a skillet over a high flame until hot. With a slotted spoon, remove the shrimp from the marinade and stir-fry for about 60 seconds until just cooked through. Remove from the heat. Reserve the marinade. On each plate, place four shrimp over the salad greens and dress with 1 tbs of the reserved marinade. Add 1 tbs of the yogurt dressing to each plate, then garnish the plate with the basil. Serve immediately whilst the shrimp are still warm.