From psteak8913@atlanticbb.net Fri Sep 9 11:05:17 2005 Date: Fri, 9 Sep 2005 04:05:36 +0000 (UTC) From: Pete Newsgroups: rec.food.recipes Subject: Shrimp Salad with Mango, Pineapple and Avocado Followup-To: rec.food.cooking, rec.food.recipes Shrimp Salad with Mango, Pineapple and Avocado 1/2 avocado 1/4 cup fresh lemon juice 2 tablespoons orange juice 1 tablespoon minced shallots 1 tablespoon chopped fresh tarragon leaves 1/2 teaspoon lemon zest 2 tablespoons extra virgin olive oil salt to taste freshly ground black pepper 1 pound large shrimp, steamed, peeled and deveined 1 mango, peeled, pitted and sliced 1/2 fresh pineapple, peeled, cored and sliced 8 cups mixed baby greens Cook:25 minutes Cut the avocado in half, remove the pit and peel and slice it. Sprinkle the slices with 2 tablespoons of lemon juice and set aside. In a large mixing bowl, whisk the remaining lemon juice, orange juice, shallots, tarragon, lemon zest, olive oil, salt and pepper together. Add the shrimp and refrigerate until ready to serve. Arrange the greens on 4 large serving plates. Lift the shrimp out of the lemon vinaigrette and mound them in the center of the lettuce. Drizzle the lettuce with the remaining vinaigrette. Arrange the mango, pineapple and avocado around the shrimp. Number of Servings: 4 servings Per Serving Calories 357 Fat 13g Saturated Fat 2g Protein 27g Fiber 8g Carbohydrate 37g Sodium 353mg -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/