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Mango and Shrimp Salad

Randy Mayor
Yield 4 servings (serving size: 1 cup of salad and 2 lettuce leaves)
Look for bottled mango in the refrigerated food section of the produce department. Roasted bottled bell pepper is usually in the condiment aisle near the olives.

Ingredients

  • 2 cups water
  • 5 tablespoons lemon juice, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 pound peeled and deveined shrimp
  • 1 to 2 tablespoons chili sauce
  • 1 tablespoon sesame oil
  • 1 cup halved grape tomatoes
  • 1 cup bottled chopped mango
  • 1/2 cup sliced bottled red bell pepper
  • 8 Bibb lettuce leaves

Nutrition Information

  • calories 168
  • caloriesfromfat 25 %
  • fat 4.6 g
  • satfat 0.8 g
  • monofat 1.6 g
  • polyfat 1.9 g
  • protein 18.7 g
  • carbohydrate 13.6 g
  • fiber 1.6 g
  • cholesterol 166 mg
  • iron 3.1 mg
  • sodium 472 mg
  • calcium 46 mg

How to Make It

  1. Combine water, 1 tablespoon juice, salt, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Add shrimp. Cover, reduce heat, and simmer 3 minutes or until the shrimp are done. Drain shrimp, and discard bay leaf. Set shrimp aside.

  2. Combine remaining 1/4 cup juice, chili sauce, and oil in a large bowl; stir with a whisk. Gently stir in shrimp, tomatoes, mango, and bell pepper. Line 4 plates evenly with lettuce leaves. Divide salad among plates.