If you ever hear me mention the word ……………
……………… “Annie” on my blog, you can be sure that you’re in for a wonderful treat. My sister, Annie, has been a guest blogger at The Café several times in the past year and her posts are always a big hit. You’re going to love the delicious, fresh and delightfully healthy recipe she has for us today!
I was wandering around Whole Foods Market (Can you tell that Chris and I are sister’s…. and that we like the same sorts of entertainment! ) 🙂 a couple weeks ago and, after loading my grocery cart with all sorts of fun items,…………. I got to the deli and was “wowed” by this salad……… it was calling my name. This recipe is easy to prepare, fresh and delicious. It would be wonderful to serve as a luncheon item or as a small first course or main dish for a warm summer evening dinner. Enjoy!
Colossal Shrimp, Mango & Cucumber Salad
24 extra large chilled, peeled, cooked cocktail shrimp
2-3 tablespoons rice vinegar
1 tablespoons finely minced garlic
1 tablespoons finely minced fresh peeled ginger
1/4 cup fresh chopped cilantro
3-4 tablespoons olive oil/canola oil blend
1 large ripe mango
1/2 medium red pepper, sliced in fine strips
1/2 medium orange pepper, sliced in fine strips
1/2 medium English cucumber
1/2 medium jicama
salt to taste
sugar to taste
1 tablespoon chia seeds
Add the rice vinegar to a mixing bowl with the garlic, fresh ginger and cilantro. Add a little olive/canola oil blend and add the defrosted cocktail shrimp with the tails removed and toss them around in the oil.
While the shrimp are marinating, cut the mango by using a sharp knife to slice down either side of the pit, peel and dice into bite size pieces. Cut a similar amount of cucumber and jicama by slicing them crosswise and then in half lengthwise, then crosswise again into bite size pieces. Add those to the bowl and a little salt and sugar to taste. Add chia seeds and toss with other ingredients. You can make this an hour or two ahead of time, keep it cold in the fridge, then serve it on individual plates.