YIELD = about 1 Quart
|Frozen or fresh mangoes, small diced||2 Cups|
|Fresh minced garlic||1 Tbsp|
|Fresh chopped cilantro||3 Tbsp|
|Lime Juice||¼ cup|
|Red Bell Pepper, small diced||½ Cup|
|Red Onion, small diced||¼ cup|
|Olive Oil||3 Tbsp|
|Salt to taste|
|Jalapeno, seeded and minced||1 Tbsp|
Mix all ingredients together and refrigerate.
If any mangos are left, you may puree them in a blender with
1 tbsp of champagne vinegar and 1 tbsp olive oil for garnish on the plate.
Fresh Rosemary, chopped 2 Tbsp
Fresh Parsley, chopped 2 TbspFresh Thyme, chopped 2 Tbsp
Dressing for Shrimp:
Lemon Juice ½ Cup
Olive Oil 1 ½ cups
Dijon Mustard ½ Tbsp
Bring salted water to a boil. Boil the shrimp until done in the middle and cool down in refrigerator. (be careful not to overcook)When cold, toss the shrimp in the dressing and mixed herbs.
Dressing: In a blender or bowl, blend or whisk all of the dressing ingredients together.
Cut the avocado in half, remove the seed, and scoop out the half using a spoon. Squeeze lemon juice over the avocado to prevent browning.
Place an avocado on plate and fill with a spoonful of mango salsa spilling some of the salsa onto the plate ; place 2-3 shrimp on top of avocado and spilling onto plate. You may garnish the plate with mango puree and chives. Put ½ cup of spinach or arugula onto plate.