Shrimp and Mango Salad

Serves 2

To prep the mango for this salad, stand it upright on a cutting board and cut down along each side of the large pit. Place each mango half skin-side down on the cutting board and cut a crosshatch pattern in the flesh down to the skin. Run the knife closely against the inside of the skin to pop the flesh out and create diced fruit.

Prep: 15 minutes

COOK: 5 minutes

Total: 20 minutes

• FOR THE DRESSING
• ½ teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• ¼ cup extra-virgin olive oil
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons finely chopped seeded jalapeño
• ⅛ teaspoon salt

• FOR THE SALAD
• 1 tablespoon extra-virgin olive oil
• 8 ounces peeled and deveined large shrimp (see Tip below)
• 1 teaspoon chili powder
• ⅛ teaspoon salt
• 6 cups torn Bibb lettuce leaves
• 1 medium ripe mango, peeled, pitted, and diced
• 1 medium ripe avocado, halved, pitted, peeled, and diced

MAKE THE DRESSING: In a small bowl, combine the lime zest and juice. While whisking, drizzle in the olive oil until combined. Stir in the cilantro, jalapeño, and salt.

MAKE THE SALAD: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, chili powder, and salt. Cook, stirring, until the shrimp are opaque, about 5 minutes.

Arrange the lettuce on serving plates. Top with the mango, avocado, and shrimp. Drizzle the salads with the dressing and serve.

TIP To make this recipe even faster, use cooked shrimp in place of the fresh shrimp. Cook shrimp with the chili powder and salt for just 1 to 2 minutes or until heated through.