Mango and shrimp salad

An extremely tasty dish, although a little time consuming, it will will whet the appetite of your guests for the delicious meal, you serve to follow

An extremely tasty dish, although a little time consuming, it will will whet the appetite of your guests for the delicious meal, you serve to follow

Ingredients

20 mins

4 servings

"Dressing":
4 tablespoonsfish sauce
2 tablespoonsbrown sugar
2 tablespoonshoney
4 tablespoonsfresh lime juice
2 clovesgarlic minced
2-4seeded and minced hot chilies (Thai or Serrano)
"Mango salad":
1 poundmedium to large raw shrimp
5-6large firm mangoes about 225 g each, peeled, pitted and cut into medium dice
1 cupbean sprouts
1avocado halved and cut into one third of an inch slices
2 tablespoonsminced shallots (fairly large ones)
1/2 (1 cup)stemmed cilantro, plus more for garnish
About half a cup small mint leaves - if the lea is a large tear them in half, plus more a garnish
2/3 cupof the dressing, divided, or to taste
4 teaspoonschopped peanuts (unsorted) for garnish
Lime wedges

20 mins

1

Peel and the de-vein the shrimp under cold running water. Bring a large saucepan of lightly salted water to a boil. Reduce the heat to a lot slow simmer and add the shrimp. Cook shrimp until just cooked they should be pink and firm and opaque throughout, this will take 2 to 2 1/2 minutes. Drain the shrimp, place them into a bowl of ice water to stop cooking. Drain the shrimp again and set aside in refrigerator
2

In a large bowl combine the mangoes, sprouts, and mint and set aside.
3

Mix about 1/2 cup of the dressing, or to taste, with the reserve mango mixture. Mound the mango mixture on for chilled plates toss the shrimp with remaining dressing to coat. Divide the shrimp evenly on top of each salad and sprinkle about 1 teaspoon of peanuts on top of each plate. Garnish with sprigs of mint and cilantro. Add lime wedges to each plate.
4

Chill before serving.