I’m on a blog posting and Every Day with Rachael Ray
magazine kick today! I tried this Grilled Shrimp Salad with Mango Dressing
for lunch and it was yummo (yeah I went there). The magazine features mangos in this month’s “Have Your Way With…” section with four delicious looking mango recipes. As I’ve mentioned here in my blog, I work in food public relations and have the pleasure of working with the National Mango Board
, so seeing mangos in in the magazine was just too cool and I have to give them a try.
This recipe was really quick to assemble and perfect for a light lunch. I really liked the mango dressing mixed with the shallot as it had a great balance of flavors. One note on this recipe, I couldn’t find jicama so I put this over fresh spinach instead and it was delicious. I also really liked the fresh mint, cilantro and peanuts to give it a great crunch.
As the trend is going today, I couldn’t find the recipe online so here you go!
Every Day with Rachael Ray
Grilled Shrimp Salad with Mango Dressing
Prep 25 min
Cook 5 min
2 mangoes, 1 1/2 cut into matchsticks
1 shallot, peeled and quartered
Grated peel of 1 lime, plus 3 teaspoons lime juice
3 tablespoons vegetable oil
Salt and pepper
1 pound large shrimp, peeled
1 1/2 pounds jicama, peeled and cut into matchsticks
1 1/2 cups cilantro leaves
1 cup fresh mint leaves, chopped
1/2 cup roasted peanuts, chopped
1. Preheat a grill pan to medium-high. Using a blender, puree the 1/2 uncut mango, shallot, lime juice and 2 tablespoons oil. Season with salt and pepper.
2. Thread the shrimp onto skewers. Brush with the remaining 1 tablespoon oil and season with salt and pepper. Grill, turning once, until opaque, about 5 minutes.
3. In a large bowl, toss the jicama, cilantro, mint, lime peel and mango matchsticks with the dressing. To serve, sprinkle with the peanuts and top with the shrimp skewers.
© 2008 National Mango Board. Photo used by permission of the National Mango Board. All rights reserved.