Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Puree peeled mango with lime juice and reserve.
  2. In a saucepan combine shrimp, stock, chili and hot sauce and cook until shrimp are done.
  3. Remove from heat then add tomatoes, pineapple and onion.
  4. Chill then arrange on lettuce and spoon mango dressing over it.

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