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Categories:Viewed: 16 - Published at: 8 years ago
Ingredients
- 1 pound medium shrimp, shelled and deveined
- One 2-inch piece of fresh ginger, peeled and grated
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1/4 cup fresh lime juice
- 1 teaspoon Sriracha, plus more for serving
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 1 cup coarsely chopped cilantro leaves
- 2 cups finely diced mango
- Boston or butter lettuce leaves, lime wedges and thinly sliced jalapeno, for serving
Method
- Bring a large pot of salted water to boil.
- Add the shrimp, turn off the heat and gently poach until they just turn pink, 2 to 3 minutes.
- Drain the shrimp in a colander and rinse with cold water; pat thoroughly dry.
- Cut shrimp into 1/2-inch pieces.
- In a blender or mini food processor, pulse the ginger and garlic until finely chopped.
- Add the mustard, lime juice, Sriracha, salt, olive oil and half of the cilantro.
- Puree until smooth.
- In a serving bowl, toss the shrimp with the mango, ginger dressing and the remaining cilantro.
- Arrange lettuce leaves, lime wedges and jalapeno on a platter and serve with Sriracha.
