Summer is a perfect time to experiment with exotic food. Market places are riddle with colorful, ripe and fresh fruits and vegetables. Everything is vibrant with life, the not so common in our kitchen ingredients are now ready to be made the most of them at our homes. Because our body doesn't demand excessive calories and fat in the summertime, we have a perfect excuse to afford a bit more expensive food from further lands and experiment with it.

What can be more summery, light and exclusive than shrimps? They don't appear on our table often, so why not try to prepare something special with them? Shrimp and mango salad is just one of many combinations in which these two ingredients can be put on a meal. Use your creativity and think of others!

GRILLED SHRIMPS WITH A MANGO SALAD

Salad

2 mangoes, peeled and crumbled
2 tbsp brown sugar
2 tbsp lemon juice
1 red pepper, cut in random pieces
1 crumbled shallot
cup chopped coriander leaves
2 tbsp chopped mint leaves

Shrimps

20 big shrimps, without shells
2 tbsp oil
1 chili
1 tsp ground cumin
1 tbsp lemon juice
Salt

Salad:
Mix thoroughly oil, lemon juice, brown sugar, chopped coriander and mint. Pour this dressing over the crumbled mango, previously put into a bowl. Cool it down.

Shrimps:
First wet some shish kebab wooden stick and leave them on a paper towel for about 20 minutes, do not let them dry entirely. Put 3-4 shrimps on one stick and lay all the sticks on a grilling tray. Mix oil with cumin, chilli, lemon juice and salt. Grease the shrimps with just prepared mixture. Now grill them for about 4-5 minutes, turning them around all the time. Watch out not to burn them. Serve with the cool mango salad.

SHRIMP AND MANGO SALAD

Salad

300g frozen shrimps
head romaine lettuce
head crisp lettuce
1 pod red pepper
1 mango

Curry sauce

cup light mayo
1 tbsp curry powder
2 tbsp oil
2tbsp lemon juice
2 tbsp sugar
Salt
Pepper

Salad:
Throw the shrimps into the salted boiling water, cook for about 8 minutes. Strain and cool off. Wash and strain both lettuces and tear into bigger random pieces. Deseed the pepper and cut in stripes. Peel and deseed mango, cut its pump in studs. Now put the shrimps, lettuce, pepper and mango into a salad bowl. Pour in curry sauce, mix thoroughly.

Sauce:
Heat the oil in a pan, pour the curry powder in, and simmer for a couple of minutes, mixing. Put the pan aside; pour in lemon juice, mix and leave to cool. Now add the curry to mayo, season with sugar, salt and pepper. Serve with shrimp and mango salad.

Learn more about this author, Joanna Canning.
Click here to send author comments or questions.

---

Add your voice

Know something about Recipes: Shrimp and mango salad?
We want to hear your view. Write now!