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Grilled Shrimp & Mango Salad
Mango is my favourite fruit whether ripe or green. Mangoes make the most wonderful Thai salads. You can use green or very firm papayas in this recipe also, but I just love the mango!
Thai mangoes are quite fragrant and never stringy like some Mexican mangoes. I suggest using Kent, Champagne, Tommy Adkins, or Manilla mangoes as they are sweet and never stringy.
The mango is indigenous to the Indian subcontinent and Southeast Asia, but also grows in other tropical regions. Mangoes are readily available in most super markets, but my favourite place to find the best mangoes is Indian and Asia markets.
2 large very firm mangoes, peeled and shredded
3 tbsp. thinly sliced green onions
1/3 cup fresh lime juice
2 tbsp. nam pla (fish sauce)
1 tsp. sugar
2 cloves garlic, minced
2 to 3 Thai Dragon chiles, minced
1 lb. shrimp, (21 to 25 size)
2 cups fresh baby greens
cilantro sprigs for garnish
lime slices, for garnish
Place green onions, lime juice, fish sauce, sugar, garlic, and chiles in a bowl and mix thoroughly.
Chill dressing and mango separately while preparing shrimp.
Divide shrimps into 4 portions. Thread 1 portion onto two parallel skewers. Run a skewers through shrimp 1/2 to 1 inch apart, to keep them flat. Repeat with remaining shrimp.
Grill shrimp on a medium hot grill, for about 2-3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.
Take mango and dressing out of the refrigerator, toss together.
Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
Place shrimp over the mango salad and garnish with lime slices, if desired.
Note: You can shell the shrimps before placing on salad but leave the tails on them.
Optional garnish: Thai Chiles slit into quarters but leave connected at the stem. Place in ice water for 20 minutes so they will curll. You also can do some green scallions this same way for a garnish of flowers.
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