Summer Shrimp Salad
It's spicy, cool, crispy, salty, buttery, refreshing all at the same time.
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- kent mangoes (the red-green oblong guys)
- 1 lb
- jumbo (15-tail) shrimp, frozen & ready cooked
- 1/2 c
- sweet basil
- jalapeno peppers
- 1 tsp
- curry powder
- 4 Tbsp
- ponzu sauce
1Remove shrimp from packaging and thaw them in cold water while you prepare the salad.
Wash and rinse the basil.
2Cut the jalapeno peppers into thin slices and add to a large bowl.
Grate the zest and squeeze the juice of the lime. Add both to the peppers.
Add the Ponzu and curry powder.
3Use a vegetable peeler to remove the skin of the mangoes. Cut the fruit up into thin strips
and lay over the marinating jalapenos.
4Cut the avocados in half and carefully remove pits. Using a large spoon, scoop the flesh out,
slice into strips and add to the bowl.
Rinse the shrimp and toss with the ingredients in the bowl.
5Divide among four plates or bowls, sprinkle basil leaves on top and serve.