Fiesta Shrimp Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 1/2 cups pineapple, passionfruit pure juice from concentrate divided
• 2 (680 g) bags frozen extra large freshwater shrimp (16-20 count per bag, thawed)
• 1 teaspoon grated lime zest
• 2 tablespoons lime juice
• 3 tablespoons extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 ripe mangoes, peeles and diced
• 1 small red onion, diced
• 1 red pepper, diced
• 1 english cucumber, diced
• 1 (142 g) package mixed baby greens

Recipe

• 1 in a saucepan, bring 2 cups fruit juice and 1 cup water to a simmer over medium-high heat. add shrimp and return to a simmer. remove from heat; cool to room temperature. peel shrimp. return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
• 2 in a small saucepan over medium heat, reduce remaining 1/2 cup juice by half; set aside to cool. when cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
• 3 lightly toss mango, onion, red pepper, and cucumber with 3 tablespoons of dressing mix.
• 4 to serve, divide salad greens between 8 salad plates or bowls. spoon mango and vegetables mixture evenly over greens. drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.