Mango Salsa

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.

To plate:

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.