Tropical Avocado And Shrimp
- ½ ripe mango, peeled and cut into chunks
- 1 jalapeño pepper, seeds and membrane removed
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup plus 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 pound uncooked shrimp, peeled and de-veined
- 1 teaspoon cumin
- 2 avocados, cut into small chunks
- 6 radishes, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup finely chopped cilantro
Instructions:
This light and refreshing salad will whisk your taste buds away to a tropical island.
- In a food processor or blender, purée mango, jalapeño, lime juice, olive oil and salt. Set aside in the refrigerator.
- Sprinkle the shrimp with cumin, then sauté, broil or grill for about 5 minutes until cooked.
- In a large bowl, combine shrimp, avocado, radish, red onion and cilantro. T oss with dressing and serving chilled or at room temperature.