Good Morning Y’all. I thought this little recipe would be appropriated for today, seeing as how, I’m at the beach enjoying all the fresh seafood. I don’t go to the beach to go to the beach….I go to the beach for…seafood. Breathing the fresh salt air and browsing antique shops are a close second. Last week while daydreaming about all the wonderful seafood that was awaiting our arrival, I made this Mango and Shrimp Salad to get in the spirit of the trip.
I won’t take up your time talking about all the delicious places I’ll be eating….I’ll just pass along this wonderful and simple recipe.
Begin with 2-3 pounds of raw shrimp. Bring a pot of salted water to a boil and toss in the shrimp. Reduce heat to a simmer and cover. Cook shrimp for 5 minutes. Remove from heat, pour into a colander to drain. Then put shrimp into a bowl of ice water to cool. Peel shrimp and chop.
Chop 1/2 cup of purple onion, 1/2 cup of peeled and seeded cucumber, 1/4 cup chopped celery, 1-2 peeled and chopped mangoes. Reserve some to garnish. Add chopped shrimp. Toss with 2 Tablespoons of mayonnaise, juice of one lime and 1/2 teaspoon Dill weed. Salt and pepper to taste. Dust with more dill weed…my favorite spice. Garnish with mango and lime slices, dill or parsley. Serve on lettuce or spinach with rolls or crackers. It is also makes a great flour/spinach tortilla wrap.
See how simple that was? Enjoy!
