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Categories:
shrimp mangoes lime juice jalapeno pepper dark rum olive oil freshly ground pepper salt vegetable cooking spray olive oil tuna fresh spinach leaves purple onion breadsticks
Viewed: 31 - Published at: 5 years agoIngredients
- 1 pound unpeeled medium-size fresh shrimp
- 2 small ripe mangoes, peeled and seeded
- 1/4 cup fresh lime juice
- 1 1/2 tablespoons finely chopped jalapeno pepper
- 1 1/2 tablespoons dark rum
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Vegetable cooking spray
- 1 teaspoon olive oil
- 1 (6-ounce) tuna steak (1 inch thick)
- 6 cups torn fresh spinach leaves
- 1/2 cup diced purple onion
- 8 plain breadsticks
Method
- Peel and devein shrimp; set aside.
- Coarsely chop 1 mango. Slice remaining mango into 1/4-inch-thick slices; set aside. Combine chopped mango, lime juice, and next 5 ingredients in container of an electric blender or food processor. Cover and process until smooth, stopping once to scrape down sides; set aside.
- Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil, and place over medium-high heat until hot. Add shrimp, and saute 3 minutes. Remove from skillet, and set aside. Add tuna to skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat, and let cool completely. Flake tuna into large pieces with a fork.
- To serve, place 1 1/2 cups spinach on each of 4 plates. Arrange sliced mango, shrimp, and tuna evenly over spinach; sprinkle with onion. Drizzle mango mixture evenly over salads. Serve with breadsticks.
