Shrimp & Mango Salad with Plantain Chips
Recipe Servings: 4 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 30 minutes
1 lb 21/25 size fresh Gulf shrimp, peeled, deveined and cooked
10 ripe heirloom tomatoes, seeded and chopped
1 ripe mango, peeled and cubed
¼ cup red onion, finely chopped
¼ cup Lucini® extra virgin olive oil
¼ cup + 1 Tbsp fresh lime juice
8 cloves garlic, minced
1/3 cup fresh cilantro, chopped
¼ teaspoon salt
Plantain chips, to serve
Mix all of the ingredients together and let rest for 30 minutes. Serve with plantain chips. Add a jalapeno pepper, seeded and minced, for some heat.
Julie Barreda is the culinary genius behind Destination Kitchen, an epicurean travel company that creates inclusive gastronomical experiences for foodies from New Orleans, Louisiana to Paris, France and numerous food cities in between! Learn more about Destination Kitchen here.