Shrimp & Mango Salad

With Lent in full swing, it's a great time to play with seafood recipes. For my Brazilian Carnival Dinner, I wanted to include a seafood dish and this Shrimp & Mango Salad fit the bill. I originally had planned to do a shrimp ceviche but needed a salad for my menu. This colorful and flavorful dish brings a bit of tropical sunshine to the table, which is a great escape from the cold winter of Chicago!...

I loved how bright this dish was in both flavor and presentation. I used a salad recipe from Epicurious and combined that with a shrimp marinade from Bobby Flay. Together, it made for a wonderful and refreshing dish. If you want a little more kick of heat, add a chopped serrano in place of the jalapeno pepper!

Shrimp & Mango Salad
recipe adapted from Epicurious

marinade adapted from Bobby Flay

Marinade:3 cloves garlic, minced
1/2 jalapeno chile, minced
Salt
1/4 cup orange juice
juice of 1 lime
2 tablespoons extra-virgin olive oil
1 pound raw, tail on shrimp (31-40 size)

Salad:
3 large mangoes, peeled and cut into chunks
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste


Combine all the marinade ingredients in a bowl with the shrimp and toss to coat.

Saute the shrimp in a skillet with 1 tablespoon of oil and cook until opaque. Remove from pan and transfer to a plate to cool.

Meanwhile, place all the remaining salad ingredients but the salt in a large bowl. Stir to combine. Season with the salt and serve.