Summer Shrimp and Mango salad

13 Aug

This is a great hot weather salad to serve as a light summer lunch or dinner, or as an appetizer on vegetable chips for a summer gathering.

You will need to gather these together BEFORE preparation:

1- 2 qt. saucepot

1- 4-6 qt. glass bowl

1- large spoon for mixing

1- small kitchen knife for peeling

1- cutting board, or kitchen counter top to cut on

2- kitchen towels, or paper towels

1- dinner fork

dry measuring cups

Hot soapy water for cleaning


1 ½ lbs 21-25 count shrimp

½ red onion, rough chop

¼ cup shrimp boil seasoning*

2 ripe mangoes, washed with cold water

1/2 small red onion, minced

¼ cup chopped fresh cilantro (Mexican parsley)

¼ cup chopped fresh basil

1 lime, juiced

½ cup chopped prepared pimentos

1/3 cup extra virgin olive oil

1 teaspoon hot sauce (optional)

1 teaspoon chipotle pepper sauce (optional)

Salt and Pepper to taste

Bring 1 quart of water, along with shrimp boil and chopped red onion to a boil. Add unpeeled shrimp to water and stir. Cook shrimp for 3 to 4 minutes. Drain shrimp, then run cold water over shrimp to stop the cooking process. Refrigerate shrimp for an hour, or until completely cooled. Peel and devein cooled shrimp, and cut into large pieces. Set aside.

Wash cilantro and basil in cold running water thoroughly and set aside in colander to drain. Place minced onion, pimentos, hot sauces, olive oil, onion, and lime juice in non-reactive bowl (glass or ceramic); set aside. Pick leaves off of the basil and cilantro and keep separate. Chop each herb finely and measure, then add to bowl. Place mangos on cutting board. Grab one and with the narrower side facing up, and starting from just off center slice along each side of the pit to cut off the skin, using a small paring knife (This is similar to peeling a potato). Cut off slabs of the mango along the “pit” of the mango and dice. Peel the other mango, and instead of dicing, grate the mango on a box grater using the largest holes. Add both to bowl. Clean area thoroughly and remove shrimp from refrigerator. Toss shrimp with other ingredients, season to taste and chill thoroughly before serving.

Serve on bed of lettuce for a nice summer salad, or with chips and/or crackers as a snack.

*Shrimp boil is a seasoning comprised of bay leaf, mustard seed, cloves, and other spices. If you can’t find this, pickling spice will do, or add 3 or 4 garlic cloves, 2 crushed bay leaves, and 4 cloves to the shrimp water as a substitution.

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