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Mango Avacado Shrimp Salad

by Guerry Norwood

Ingredients:

3  fresh limes juiced
2 tablespoons vegetable oil
1 tablespoon sugar
2 large firm-ripe mangoes
2 medium firm-ripe avocados
1 cup chopped cilantro
1 tablespoon minced fresh hot red or green chili (or 1/2 tsp. dried red chili flakes)
1 pound medium peeled cooked shrimp

Preparation:

1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
2. Dice mangoes  into 3/4-in. cubes; add to bowl. Add cilantro, chili, and shrimp. Mix gently. Cover and chill for up to 6 hours. Dice avocados and add to mixture and serve.

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