Recipe courtesy of Chefs Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City; provided by National Mango Board (mango.org)
Makes 6 entrée salads
The Garlic Shrimp:
4 cloves garlic
1 ½ c. water
12 (15-20 count) jumbo shrimp, raw, peeled
Peel the garlic cloves and grind well in a food processor, while slowly adding the water. Wash the shrimp and pat dry with paper towels. Marinate the shrimp with the garlic mixture using a basting brush, then sprinkle with sea salt. Set aside.
The Spicy Mango Strawberry Dressing:
1 ½ c. fresh strawberries
½ c. unripe mango, diced
½ c. pickled jalapeños with brine
1 c. chopped cilantro, packed
1 ½ c. olive oil
½ t. sea salt
Use a food processor to blend the fruit, jalapeños and cilantro until smooth. While the processor is still working, incorporate the oil slowly into the processor bowl. It will emulsify to create a silky dressing that packs a spicy and fruity kick. Add sea salt to balance the flavors. Place is a container and cover. Use immediately or refrigerate until ready to use.
The Salad:
1 each mixed lettuce, 1 head each romaine, butter and red leaf, washed, drained and dried
1 ½ mangos, cut in cubes
Tear the lettuce and toss in a bowl with the mango cubes. Pan sear or grill the marinated shrimp on each side until done, about 3 to 4 minutes. Serve shrimp immediately on a bed of lettuce and mango salad, drizzle with one tablespoon of the Spicy Mango Strawberry Dressing.