This recipe is from my Cinco de mayo class, it’s fresh and delicious, great for the summer!!!
1 bag Raw Shrimp 31/40, thawed, peeled, tails off
2 ripe mango, peeled, seeded, cut into ¼-½ inch pieces
2 cups jicama, diced
2 roma tomatoes, diced
2 tbsp. lime juice
4 tbsp. orange juice
1/2 cup cilantro, chopped
1 tsp. sugar
1 jalapeno, seeded and diced
In a bowl add all ingredients except shrimp, and chill for couple hours. In a medium sauce pan add water and bring to a boil, once boiling add 2 tbsp. sugar, yes I said sugar, stir to dissolve then add shrimp, cook shrimp just about 30 seconds until shrimp turn opaque, remove shrimp and add to a large bowl with ice and water to stop the cooking. Drain shrimp, and chop, add to mango mixture, serve or chill until ready to serve.
I made mini tortilla chips for this dish, I took large flour tortillas, a 3.5 – 4 inch round cookie cutter and cut 4 rounds out of each large tortilla. I then fried them in coconut oil, adding about 1/2 inch of oil to a large skillet, fry flipping them to brown on both sides. Then place on paper towels and sprinkled them with a little kosher salt.
Everyone loved this recipe, it may take a little time, but its so worth it and everyone will be able to taste the love…
Other suggestions, use boston, bibb lettuce leaves to make a nice wrap, or just serve over a bed of lettuce as a fresh summer salad.
Add diced fresh pineapple as well, leave out the shrimp, add the pineapple or just with the mango and serve with grill fish or chicken…Enjoy!!!