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Mango and Spicy Shrimp Salad

This one is for Michele.

This elegant starter or main-course salad first appeared in 2008’s A Year of the Best (Chef Vincent Parkinson was co-author on this one-off collection) and then it was reprinted in The Rest of the Best and More recipe collection. A perfect summer salad. 

Honey-Chive Salad Dressing
  1. 1 egg yolk
  2. 2 Tbsp. white wine vinegar 30 mL
  3. 1 tsp. fresh lemon juice 5 mL
  4. 1 ¼ CUPs canola oil 300 mL
  5. 3 Tbsp. snipped fresh chives 45 mL
  6. 1 Tbsp. minced fresh parsley 15 mL
  7. 1 Tbsp. liquid honey 15 mL
  8. 1 garlic clove, minced
  9. pinch of salt
Salad Ingredients
  1. 3 mangoes, peeled & sliced
  2. Juice of 1 lime
  3. 24 large, raw shrimp, peeled & deveined
  4. 1 Tbsp. Cajun seasoning 15 mL
  5. 1 Tbsp. CANOLA oil 15 mL
  6. 1 medium jicama, peeled & sliced
  7. ¼ English cucumber, peeled & cut in strips
  8. 2 radishes, thinly sliced
  9. 1 pkg. mixed lettuce
  1. To make dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in oil. Add remaining ingredients, shake well and refrigerate.
  2. Toss mango with lime juice.
  3. Coat shrimp with Cajun seasoning and quickly pan-fry in oil until just cooked (pink).
  4. Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with honey-chive dressing and place shrimp on each salad. Serves 6.
The Best of Bridge

This recipe is available in the book The Rest of the Best and More.

This recipe is available in the book A Year of the Best.