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Shrimp and Mango Cocktail
Serves 4, Source: Rachel Ray
1 pound large shrimp, deveined (about 20)
1 mango, peeled and diced (about 2 cups)
3 T. extra virgin olive oil
Juice of 1 lime
2 t. chopped fresh mint, plus sprigs for garnish
1 1/2 T. finely chopped red onion
1 jalapeno chili, seeded and finely chopped
1 clove garlic, minced
Salt and pepper
In a large pot of boiling salted water, cook the shrimp until pink an opaque, 1 to 2 minutes. Drain and rinse under cold water. Discard the shrimp tails and chop the meat into bite size chunks. Transfer the shrimp to a bowl. Place the mango in another bowl. In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeno and garlic; season to taste with salt and pepper. Pour half the vinaigrette over the shrimp and toss. Pour the remaining vinaigrette over the mango and toss. Spoon a layer of mango into 4 martini glasses. Top with a layer of shrimp,then another layer of mango. top each serving with a mint sprig.