A Mango, Avocado, Shrimp layered salad, I saw this beautiful ripe mango at the market and just had to buy it. Since today is the first day of Spring , I thought it might be nice to make a sweet and savory salad with my mango. Certain fruits go so well with seafood, mango being one of them so I decided to do a Shrimp Salad and Layer it with Guacamole and Mango, and I am calling it Mango, Avocado, Shrimp Layered Salad. Hope you try it, Let’s Cook!
Mango, Avocado, Shrimp Layered Salad
-10 (1/2lb) med/large shrimp shelled and deveined
-2 Stalks of Celery finely chopped
-1 tbls mayonnaise
-1 tbls plain Greek yogurt or sour cream
-2 dashes of Tabasco
-1/2 tsp of Dijon mustard
-dash of balsamic vinegar
-1 tsp lemon juice
-1/2 Mango chopped
-1/2 Hass Avocado chopped
-2 medium plum tomatoes chopped
-1small garlic clove pressed
-1/4 chopped red hot pepper (optional)
-sea salt and pepper
-extra virgin olive oil
-Peel and devein the shrimp. In a pot large enough to hold the shrimp, cut a lemon in half then cut of the end , add the lemon to a pot filled wth cold water, add sea salt and bring to boil.
-When the water boils add the shrimp and cook 2-3 minutes they will turn white when cooked. Drain
-Finely chop the celery and the scallions, cut the shrimp into bite size pieces
-For the Shrimp dressing add the yogurt,mayonnaise,mustard,Tabasco, balsamic vinegar, lemon juice, salt and pepper, in a bowl mix with the shrimp
-peeel and chop the avocado, chop the tomatoes, add garlic, lime sea salt pepper cilantro and hot pepper (optional) mix well.
-Peel and chop the Mango into small even size pieces
-Assemble, on a serving plate, using a large pastry ring layer half of the shrimp salad, pressing it into the form, next your guacamole and last the Mango. Carefully lift the ring exposing your 3 layers. You can carefully dribble on some olive oil. E’ Voila!!