Chilled Mango & Shrimp Salad with Coconut and Lime Vinaigrette

30 + chilled, medium shrimp (cooked, peeled and de-veined)
2 mangos, peeled and cut into chunks
½ medium red onion, thinly sliced
½ can sweetened, shredded coconut
2 T. jarred chopped jalepenos
1 t. salt

Lime Vinaigrette
1/3 cup white wine vinegar
2/3 cup oil (a light oil like canola or safflower works best)
4 T. Sugar
Juice of 3 fresh limes

Rinse shrimp and pat dry. Place shrimp in a large bowl and sprinkle with salt.
Add mangos, red onions, shredded coconut, and jalepenos. Toss.
Combine vinaigrette ingredients thoroughly. Pour over shrimp mixture and toss to combine. This is best if allowed to marinate in the refrigerator for 30-60 minutes. Beautiful served on a large lettuce leaf with a slice of crusty french bread.

Serves 4

Delicious Variations:
Try adding roasted red papers or avocado chunks to this delightful salad.

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