3 tbsp. mango nectar
3 tbsp. Extra Virgin Olive Oil
2 tsp. sugar
1/4 tsp. ground black pepper
pinch of salt
1/2 tsp. red pepper flakes (optional)
Add above ingredients to a blender or in a bowl and use a stick blender to emulsify. Set to the side.
2 mango’s, seeded and cubed
1 pound cooked med shrimp, peeled and tails off
2 avocados, cubed
2 tbsp. fresh cilantro, chopped
2 green onions, sliced
In a large bowl add shrimp, mangoes, avocados and cilantro, fold just to combine then add vinaigrette to coat.
Can be served in martini glasses for an appetizer, or over a bed of romaine lettuce.