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Baby Shrimp Salad with Mango


1 pound Foley cooked baby shrimp
2 cups of fresh mixed greens
2 mangos, cored and sliced in wedges
1 small red onion, sliced very thin
2 ounces cashews, crushed
salt & pepper to taste


3 large shallots, minced
2 teaspoons minced roasted red pepper
1/2 teaspoon Dijon Mustard
1/2 cup raspberry vinegar
1 cup olive oil


(serves 4-6)

Combine all ingredients in a medium/large bowl

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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