Ingredients
1 very ripe Mango, peeled and cubed
1 ripe Avocado, peeled and cubed
1 medium Tomato, Diced
1/2 small purple onion, sliced thin
1lb fresh shrimp- peeled and deveined (raw)
1/2 lemon
Bay leaves
1 tbs Salt
1/2 tsp peppercorns
1/4 tsp red pepper flakes
2 cloves garlic
1/4 extra virgin olive oil
1/4 key lime juice (buy it in a bottle in specialty store or liquor store such as BevMo- the brand I used is called Nellie and Joes Key West Lime Juice)
1 tsp honey
Salt and Pepper
Boston butter lettuce
Preparation
In a saucepan combine 2quarts water, salt, 1/2 lemon- squeeze and toss in the whole thing, bay leaves, peppercorns, red pepper flakes, 2 smashed garlic cloves. Bring to a boil. Add Shrimp, and cook for approx. 2 minutes. Do not overcook! Remove shrimp from water, and place in a bowl of ice water to stop cooking, and cool shrimp..
While shrimp cools- combine in a separate bowl: Mango cubes, Avocado Cubes, Diced Tomato, and onion.
In a small bowl add olive oil, honey, salt, pepper, and drizzle in lime juice while whisking… it will thicken up and emulsify.
Add drained shrimp to the fruit and vegetables, add dressing and toss… let salad marinate in the fridge for about 30 minutes. Serve on Boston lettuce lined plates.
