shrimp mango salad with cilantro
1 large head of romaine lettuce
About 12 large frozen shrimp
1 ripe mango
1 cup chopped jicama (1/2 of a small jicama)
7 sprigs fresh cilantro, leaves only
Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in Thai-inspired Barbecue Marinade for Chicken or Shrimp) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.
shrimp on the barbie
You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.
Boil 2 cups of water and add shrimp shells along with
4 pieces of green onion
a slice of ginger
a smashed clove of garlic.
Let simmer for 20 minutes. Strain broth and discard solids.
Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.
salad dressing ingredients
Juice of one lime
1 tsp fish sauce
1/2 tsp hot oil (or more to taste)
1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)
1/4 cup shrimp broth
1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf
1 Tb finely chopped scallion
1 tsp sugar.
Whisk together, adjusting seasonings to taste.
Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.