Mango and Spicy Shrimp Salad

Summer has arrived in full force in our South Western state making the requirement for "cool" food of the utmost importance. Last night's dinner is a prime example.

Large shrimp spiced with Cajun seasoning and pan fried quickly, topping a salad of mixed greens, sweet onion, crunchy jicama, cucumber and smooth creamy sweet mango cubes all dressed up with a honey chive mayo like dressing.

Another Best of Bridge recipe, it's one I'd never tried before and now I'm wondering just why not. If you're finding mangos to be a little scarce, the salad would be great with peaches or even pineapple. As for the dressing - I'm picturing it slathered on a grilled chicken sandwich or in a chicken salad. It would be superb, simply superb.

By the way, if you're worried about the uncooked egg yolk in the dressing, simply leave it out. It'll taste about the same, just lack a little richness.

Mango and Spicy Shrimp Salad  Adapted from Best of Bridge Series Cookbooks – The Rest of the Best

Honey Chive Dressing:

1 egg yolk

2 tablespoon white wine vinegar

1 teaspoon fresh lemon juice

1 tablespoon liquid honey

1 garlic clove

Pinch of salt

1 cup canola oil

3 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

In a blender or using an immersion blender, combine egg yolk, white wine vinegar, lemon juice, honey, garlic and salt. Whiz until well mixed. With the motor running, gradually add oil until an emulsified and thick. Fold in chives and parsley. Refrigerate a minimum of 1 hour to blend flavors.

Salad:

1 pound large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

1 tablespoon olive oil

3 mangos, peeled and cut into cubes

Juice of 1 fresh lime

1 cup peeled and diced jicama

1/4 English cucumber, cut into strips

1/2 cup finely chopped sweet onion

Mixed lettuce greens

Heat sauté pan over medium high heat. Coat cleaned shrimp with Cajun seasoning. Add oil to pan and when shimmering, add shrimp. Sauté until just cooked – approximately 2 to 3 minutes, turning half way through. Arrange lettuce in a bowl or on individual plates. Top with jicama, cucumber and onion. Toss mango with lime juice and arrange on salad greens. Top with shrimp and pass the Honey Chive dressing. Makes 4 servings. Download Mango and Spicy Shrimp Salad

 

 

Comments

[Mary from Apron Strings & Wedding Rings]

I was waiting for you to get up so I could see what was on your dinner plates last night. Oh how I love visiting your blog! Looking good June. I love shrimp and I love Cajun seasoning! - Mary L.

[Lea]

All the ingredients we love - check - gotta make it!!! Still have shrimp we have to eat from last year - HA!

[June]

Mary - the darn time difference is brutal especially now that Arizona's on Pacific time. I love that you enjoy visiting JBug's Kitchen and I love seeing what's cookin' at your place too!

Lea - I thought of you when I was whipping this salad up last night and figured it would be something both you and your sweet William would enjoy. Darn you for having shrimp left from last year! LOL

[pam]

Shrimp and mangoes is one of my favorite combinations.