Summer Shrimp Salad
It's spicy, cool, crispy, salty, buttery, refreshing all at the same time.
- 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
Wash and rinse the basil.
Grate the zest and squeeze the juice of the lime. Add both to the peppers.
Add the Ponzu and curry powder.
and lay over the marinating jalapenos.
slice into strips and add to the bowl.
Rinse the shrimp and toss with the ingredients in the bowl.