From Chef Oonagh Williams of Royal Temptations Catering
- 1 ripe but firm mango, sliced and cut into ½” dice. (You can also add fresh pineapple, nectarines or peaches when available)
- 1 large tomato, cut into small dice
- The green of 4 green onions finely scissored or chives
- ¼ cup finely chopped fresh cilantro (optional)
- ¼ cup finely chopped fresh parsley
- ¾ -1 lb. cooked salad shrimp - rinsed and drained. Thaw if frozen, then rinse and drain well to avoid diluting the dressing (if packaged, make sure it’s gluten-free)
- 2 stalks of celery, washed, quartered lengthwise and cut into fine dice or a Gala apple, peeled, cored and diced (optional)
- 2 tbsp hot pepper jelly placed in small microwave safe bowl and melted in microwave (It’s best when it contains jalapeno peppers. Make sure it’s gluten-free!)
- Grated zest/rind of one lime
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp salt (or more or less to taste - shrimp can still retain salt)
- Freshly ground pepper
- 1 tsp gluten-free hot pepper mustard.
- ¼ c olive oil or other oil
1. Mix all salad ingredients together.
2. Add dressing ingredients to melted pepper jelly.
3. Stir dressing onto salad and leave in the fridge for a few hours for flavors to mingle. Salad keeps in fridge for 2 days.
4. To serve, sprinkle plate or serving glass with finely shredded lettuce or salad miz and top with salad. Finish with whole shrimp.
Tips & Alternatives: I use hot pepper jelly in the dressing because it gives a mild tingle but isn’t so hot that you can’t appreciate the flavor. You can also add hot sauce, ground chipotles or chopped hot peppers to boost the heat factor.
For variety, add shredded carrots, chunks of avocado and, just before serving, diced cucumber. The more you add, the more dressing you will also need to add. I have also made this with leftover barbecued chicken. Black beans would also give you more protein and are a wonderful contrast of color to the pink shrimp, mango, and green herbs.