Serves 4-6 INGREDIENTS: - 1 pound large, precooked and peeled cocktail shrimp
- 4-6 ripe mangoes
- 1 1/2- 2 cups quartered and sliced cucumbers
- 2-3 Tbs finely diced red onion
- 1/2 cup fresh chopped cilantro (plus more for final garnish)
- roasted peanuts for garnish
for the dressing: - 1 large minced clove garlic
- approx. 2 tsp minced fresh peeled ginger
- 1 small, deseeded jalapeno pepper
- 3-4 Tbs Vietnamese or Thai fish sauce
- 3-4 Tbs limejuice
- 1/4 cup light brown sugar
PROCEDURE:
Be careful cutting the mangoes because they tend to be kind of slippery, just use your knife to follow the shape of the center pit and cut off both halves and then use the knife to cut the flesh in each half in a criss cross pattern, without going through the skin, and then push it up from the bottom skin side to expose the cubes. Then use your knife to follow the inside of the skin to remove the cubes into a mixing bowl.
Once you're done with the mangoes, add a good handful of small chopped cucumbers and a couple of Tbs of finely chopped red onion and about 1/2 cup of fresh chopped cilantro and mix that up.
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For the dressing, use a blender to puree the garlic, ginger, jalapeno pepper, fish sauce, lime juice and sugar until everything is nice and smooth. All that's left is to divide the dressing equally between the mangoes and cucumbers and the 1-pound of cooked, cold shrimp.
Then, to assemble the salad, put some of the mango mixture on the plate with the marinated shrimp on top and finish with roasted peanuts and more chopped fresh cilantro if you like!
HINTS:
You can find the "fish sauce" in Asian specialty stores or sometimes in the international section of larger super markets. In a pinch you could substitute light soy sauce for the fish sauce.