From Chef Oonagh Williams of
Royal Temptations Catering
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.