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Shrimp and Mango Salad




Source of Recipe


Internet


List of Ingredients




Makes 2 servings
Ginger Vinaigrette:
1 tablespoon grated fresh ginger (use the large holes of a cheese grater)
2 tablespoons lime juice
2 tablespoons finely chopped red onion
1 teaspoon minced fresh hot green or red chile pepper, such as jalepeño
1/4 teaspoon grated lime zest
1/4 teaspoon minced garlic
1/4 teaspoon salt
5 tablespoons olive oil
2 ripe medium mangoes or 1 large ripe papaya
8 ounces medium shrimp
1 small bunch watercress, rinsed, tough stems removed
2 tablespoons chopped fresh mint or cilantro, optional


Recipe



Make the ginger vinaigrette: Wrap grated ginger in the corner of a clean kitchen towel. Squeeze and wring ginger over a medium bowl to extract juice; discard pulp. Add lime juice, red onion, chile pepper, lime zest, garlic and salt; whisk well. Gradually whisk in oil. (The vinaigrette can be prepared up to 2 days ahead, covered and refrigerated. Whisk to combine.)

Lay a mango on a work surface, plump side down. The mango pit is long and flat, and runs horizontally through the fruit, so the trick is to cut the flesh away without hitting the pit. Using a sharp, thin-bladed knife, slice off the top third of the mango, cutting around the pit. Turn mango over and slice off the other side. Repeat with the remaining mango. One piece at a time, using a large serving spoon, scoop out mango flesh in one piece from peel. Cut peeled mango pieces lengthwise into 1/2-inch thick slices. As the cook's treat, you can pare away the peel from the pit, and nibble around it to get at the sweet mango flesh. If using a papaya, peel, halve, scoop out the black seeds, and slice. (The mango can be prepared up to 12 hours ahead, covered and refrigerated.)

Bring a medium saucepan of lightly salted water to a boil. Add shrimp and cook just until shrimp turn firm and pink, 2 to 3 minutes. Rinse well under cold running water. Peel and devein. (The shrimp can be prepared up to 1 day ahead, covered and refrigerated.)

Place watercress in the center of two large plates. Top with shrimp. Fan the mango slices around both sides of the shrimp. Spoon the dressing on top of the salads and sprinkle with mint, if desired. The salad is best served immediately, but can be refrigerated for up to 20 minutes.