Before mango season is over I wanted to bring you this recipe for mango and shrimp salad.
Every Dominican has an opinion on which is the best mango cultivar: banilejos, puyitas, injertos, etc. Truth is if you have never tried a ripe mango in our country you have missed much in your life. I find mangoes imported into non-mango growing areas to be lacking in flavor and juiciness.
But even if you’re not lucky enough to live in an area where mangos are grown, this recipe is a lifesaver because you don’t need ripe mangoes!
Even though this is not a traditional Dominican salad, it’s inspired by a Dominican children’s favorite: eating green mango with salt, straight from the tree.
For this salad I have chosen to use mangos that are half-way between ripe and green, what we Dominicans call “acojolado“. This way the sweetness of the mango does not overpower the flavors of the other ingredients.
Can you think of any other salad that spells tropical summer like this? You really ought try it.
- ½ teaspoon of brown sugar (optional)
- 2 tablespoons of balsamic vinegar
- 4 tablespoons of olive oil
- ¼ teaspoon of salt, (or more, to taste)
- 2 teaspoons of balsamic vinegar
- 2 tablespoons of olive oil
- ½ teaspoon of sugar (optional)
- ½ teaspoon of cayenne pepper
- 1 doz of jumbo shrimp, peeled
- 2 cups of mango, cut into strips or cubes
- 1 medium-size head of iceberg or green leaf lettuce, shredded
- 1½ doz cherry tomatoes, cut into halves
- Mix sugar, vinegar, oil and salt to taste. Set aside.
- Mix vinegar, oil, sugar and chili powder. Mix well.
- Add the shrimps and marinate an hour in the fridge.
- Heat a stove top grill over high heat and grill shrimp until they turns pink on one side, turn and repeat. If you wish you can cut the shrimps into small pieces, or serve whole.
- Mix mango, lettuce and tomatoes. Arrange the shrimp on top.
- Accompany the salad with dressing.