SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE
Steps:
- Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
- In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
- PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.
MANGO CHIPOTLE-SHRIMP SALAD
Salads don't come more flavorful than this. We piled on pan-fried shrimp, avocado and other goodies, then drizzled with sweet-and-spicy dressing.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Remove from heat.
- Stir in 1/4 cup dressing.
- Toss salad greens with avocados, tomatoes and onions in large bowl; top with shrimp. Drizzle with remaining dressing.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 1080 mg, Carbohydrate 22 g, Fiber 6 g, Sugar 13 g, Protein 22 g
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