Garlic Roasted Shrimp and Mango Salad
1/2 lb. shrimp, shells and veins removed
2 cups mixed baby greens
1/4 cup fresh cilantro, chopped
1/2 tsp. red pepper flakes
1 clove garlic, minced
2 Tbls. lime juice
salt and pepper
rice wine vinegar
Preheat oven to 450 degrees.
In a small bowl, toss shrimp with salt and pepper, garlic, and a drizzle of olive oil.
Spread in a single layer on a foil lined baking sheet.
Bake for 8 minutes, or until pink.
While shrimp cooks, peel and dice mango and toss in a small bowl with lime juice, cilantro, salt and red pepper flakes to taste.
Add greens and toss gently.
Arrange mango and greens on a plate, top with shrimp and drizzle with rice wine vinegar.
Pairs Well With
A quick tip: This salad comes together in ten minutes if you don't have to prepare the shrimp! Buy a few pounds of raw shrimp, peeled and deveined. Then take five minutes when you get home from the market to remove all of the tails, and place 1/2 lb. portions of shrimp in freezer bags. If you pull one out of the freezer in the morning, they will be defrosted by lunchtime and ready to go.