A refreshing blend of tender shrimp, juicy mango, creamy avocado, and crisp gem lettuce, tossed with lime and pickled red onions. This vibrant, flavorful salad is perfect for a light, tropical-inspired meal.

Serves 4.

Ingredients

  • 1 pounds 16-20 count Wild Caught Texas Shrimp
  • 1⁄2 cup red onion
  • 1⁄2 cup red wine vinegar
  • 2 avocados
  • 1 head cilantro
  • Juice of 2 limes
  • Evoo to drizzle
  • Sea salt
  • 2-3 mangos
  • Little gem lettuce

Preparation

  • Peel and devein shrimp. Boil until cooked, rinse then place in the fridge to cool while preparing the rest of the salad.
  • Julien chop 1 red onion.
  • Add vinegar to a small pot or saucepan and heat to a boil.
  • Add in red onion strips and stir to coat. Once softened turn off the heat and transfer onions/liquid to a glass jar to finish cooking while you prep the rest of the salad.
  • Cut avocados into 1⁄4 inch chunks.
  • Cut mango into 1⁄2 inch chunks.
  • Cut mango into 1⁄2 inch chunks.
  • Chop one head of cilantro.
  • To a bowl add in avocado, mango, pickled onions, cilantro, gem lettuce and shrimp.
  • Add the juice of 2 limes and a drizzle of evoo to taste.
  • Mix to combine and serve cold.