Friday, July 22, 2011

Mixed Salad with Mango and Shrimps

Today was the hottest day of the summer so far and really did not feel like cooking anything or even eating hot food. So, instead of the Louisiana Shrimps with Rice that I had planned for today, I decided to make a salad using some leftover veggies from my fridge.

2-3 oz iceberg lettuce, cut into 1 inch squares
10 cm (4 inches) cucumber, quartered lengthwise and sliced
1/2 red bell pepper, cut into 1/4 inch by 1 inch strips
1/2 green bell pepper, cut into 1/4 inch by 1 inch strips
1 Mango, diced
1 big tomato, diced
12-15 black olives, pitted and halved lengthwise
2 scallions, thinly sliced
1-2 ounces cheese (crumbled goat cheese, provolone, or whatever you have in your fridge)
300 g (2/3 pounds) raw shrimps (about 25), peeled, deveined, and halved lengthwise
2-3 tbsp garlic butter
black pepper

Starting with the lettuce, arrange all vegetables, mango, and cheese on individual plates. In a skillet, heat the butter over medium-high heat. Add the shrimps, season to taste with salt and pepper, and cook until just opaque in the center. Top salad with shrimps and serve with you favorite bread and dressing.


  1. That is a great idea for a summer salad. Mango and shrimp is an excellent idea :)

  2. I love the idea for this salad! It feels like a great break from this monster heat.

  3. What a perfect meal for a day of sweltering heat. I would not change a thing about this recipe, great ingredients. Yum!

  4. Looks good! Great for the heat wave :) Buzzed

  5. Oh this looks so good! A nice light and flavorful salad!

  6. What a great dish!! Love the addition of the mango, looks great! :)