July 31, 2013

Shrimp and Mango Salad with Tamarind Vinaigrette

Makes 8 first course servings

2 lbs. cooked, shelled shrimp

2 large mangos, peeled and diced

14 oz. tamarind paste

2 T. sugar

4 T. olive oil

Salt to taste

Chopped cilantro for garnish

Place the shrimp and mangos in a large bowl. In a smaller bowl, stir the tamarind paste and sugar together until the sugar has dissolved. Whisk in the oil until the dressing has emulsified. Taste and add salt if desired. Pour dressing over shrimp and mangos and toss gently to coat. Serve in cocktail glasses or on beds of baby greens if desired. Garnish with chopped cilantro.

July 31, 2013