Shrimp & Mango Salad In Crispy Parmesan Bowls

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 1/2 cups parmesan cheese, shredded
• 1 lb medium shrimp, cooked
• 1 mango, peeled and chopped
• 1 avocado, peeled, pitted and chopped
• 1/2 cup tomato, chopped
• 2 slices pancetta, diced
• 1 tablespoon fresh parsley, chopped
• 2/3 cup sour cream
• 2 tablespoons mayonnaise
• salt, to taste
• pepper, to taste

Recipe

• 1 heat a large skillet over medium-high heat. once preheated, sprinkle 3/4 c of the parmesan cheese in an even layer, forming a circle that is about 6 inches in diameter. cook the parmesan on one side until the bottom begins to turn light golden brown and you can easily slide a spatula underneath without compromising the shape of the circle. carefully remove the parmesan from the pan with the spatula. immediately drape it cooked-side down over one of the ramekins, gently pressing down and around the sides of the ramekin to form a bowl. allow the cheese to cool and harden for one minute. repeat with the remaining cheese and form 5 more bowls.
• 2 in a large bowl, add the shrimp, mango, avocado, tomato, pancetta, parsley, sour cream and mayonnaise. stir well to combine. season with salt and pepper, to taste.
• 3 spoon the shrimp salad into each parmesan bowl. garnish with parsley.
• 4 enjoy!