Shrimp Salad with Mango and Avocado

Photo: Karry Hosford
Fanning the mango and avocado slices around the shrimp salad makes this dish look as good as it tastes. Serve with cheese and crackers or chips and salsa.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 1.6 g
Monofat 4.6 g
Polyfat 1.5 g
Protein 23.3 g
Carbohydrate 24.4 g
Fiber 2.6 g
Cholesterol 202 mg
Iron 3.9 mg
Sodium 431 mg
Calcium 64 mg

Ingredients

4 quarts water
2 1/4 pounds large shrimp, peeled and deveined
1/2 cup thinly sliced red onion
3 tablespoons chopped fresh cilantro
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 jalapeño pepper, seeded and minced
2 peeled ripe mangoes, each cut into 6 wedges
1 peeled avocado, seeded and cut into 12 wedges
6 cilantro sprigs (optional)

Preparation

Bring water to a boil in a large Dutch oven. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Chill.

Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.

Spoon 3/4 cup shrimp mixture into the center of each of 6 salad plates. Arrange 2 mango slices and 2 avocado slices spokelike around each serving. Garnish with cilantro sprigs, if desired.

Note:

Joanne Weir,

July 2002