| Baby Shrimp Salad with Mango |
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1 pound Foley cooked baby shrimp
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2 cups of fresh mixed greens
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2 mangos, cored and sliced in wedges
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1 small red onion, sliced very thin
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2 ounces cashews, crushed
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salt & pepper to taste
Vinaigrette
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3 large shallots, minced
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2 teaspoons minced roasted red pepper
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1/2 teaspoon Dijon Mustard
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1/2 cup raspberry vinegar
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1 cup olive oil
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(serves 4-6)
Vinaigrette:
Combine all ingredients in a medium/large bowl
Shrimp:
Marinate shrimp in 1/4 of raspberry vinaigrette in the refrigerator for 1 hour.
To Serve:
Toss salad ingredients with remaining vinaigrette. Place mango wedges on bottom
of the plate. Top mango with salad greens. Add marinated shrimp and dust with
crushed cashews.
* from the Foley Fish Cookbook
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