Ingredients
| 1 | peeled, pitted and diced mango | | 4 | plum tomatoes, diced | | 1/2 | sm. red onion, diced | | 1/2 | sm. cucumber, peeled, seeded, and diced | | 1/4 cup | fresh cilantro, minced | | 2 | jalapeno peppers, minced, scant | | 2 tbsp. | white wine or | | vinegar | | 1 | lime, grated zest and juice of | | 2 tsp. | olive oil | | 1 clove | garlic, minced | | 3/4 tsp. | salt | | 1 tsp. | cajun spice | | 24 | md. shrimp, peeled and deveined |
1 Recipe Reviews
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very good
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Instructions
In non-aluminum bowl, combine mango, tomatoes, onion, cucumber, cilantro, jalapenos, vinegar, lime zest and juice, oil, garlic and salt. Cover with plastic wrap; refrigerate.
In large skillet over high heat combine 1 cup water with cajun spice, bring to a boil. Add shrimp; cook, turning, until shrimp are bright pink, about 5 minutes. Drain in colander under cold running water; place over ice. Divide mango salso among 6 individual serving dishes. Arrange 4 shrimp over edge of each dish. Refrigerate until just before serving.
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