Shrimp Salad with Mango and Avocado

Fanning the mango and avocado slices around the shrimp salad makes this dish look as good as it tastes. Serve with cheese and crackers or chips and salsa.

Yield: 6 servings

Ingredients

• 4  quarts water
• 2 1/4  pounds  large shrimp, peeled and deveined
• 1/2  cup  thinly sliced red onion
• 3  tablespoons  chopped fresh cilantro
• 2  teaspoons  grated lime rind
• 2  tablespoons  fresh lime juice
• 1  tablespoon  extra-virgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  jalapeño pepper, seeded and minced
• 2  peeled ripe mangoes, each cut into 6 wedges
• 1  peeled avocado, seeded and cut into 12 wedges
• 6  cilantro sprigs (optional)

Preparation

Bring water to a boil in a large Dutch oven. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Chill.

Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.

Spoon 3/4 cup shrimp mixture into the center of each of 6 salad plates. Arrange 2 mango slices and 2 avocado slices spokelike around each serving. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

257 (29% from fat)

Fat:

8.3g (sat 1.6g,mono 4.6g,poly 1.5g)

Protein:

23.3g

Carbohydrate:

24.4g

Fiber:

2.6g

Cholesterol:

202mg

Iron:

3.9mg

Sodium:

431mg

Calcium:

64mg