(THE BEST) Mango & Shrimp Salad. Ever.

Happy Friday kids!!  Now listen.  I know I promised a Fall-ish post this week and TRUST ME – I’d love to wear a nubby scarf / sip a hot toddy / hear leaves crackle underfoot like the rest of the universe right now – but alas, we’re still in a So Cal state of HADES over here on the left coast… (life could be worse, I know, but it’s supposed to be 90 next Wednesday and I can’t even talk about it or I might start crying.  Cue the violins / Call the wambulance.)  Anyhow – so instead of a 20-yummy-things-to-make-with-pumpkin post – I wanted to share DA BEST salad recipe I made/adapted earlier this week from one in September’s House & Home… Cuz it’s DUHLICIOUS.  (Side note: do y’all read House & Home?  You should.  It was my respite during the Great Domino Mag Drought, and now I’m a lifetime devotee… I literally dog ear every single page because everything in it is great.  They don’t slack.)

My tweaks are in { }‘s – and there to encourage you not to sweat it if you don’t have a grill or don’t have the right quantities on hand.  This salad is SO easy to make and the ingredients are so good you really can’t screw it up…  So my So Cal peeps can make this now – and maybe all you Midwest / East Coast folk can keep it on deck for next May when temps get above 60 again 🙂

MANGO & SHRIMP SALAD

(Serves 6)

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Ingredients

1 lb large shrimp (about 25 pieces), peeled and deveined

2 tbsp vegetable oil { I ran out and used EVOO }

sea salt & freshly ground pepper to taste

1/4 red onion, cut into 4 wedges, core intact { I subbed shallots }

1 tbsp honey

2 tbsp fresh lime juice

2 tsp seeded, finely chopped fresh jalapeño

3 Ataulfo mangoes or 2 standard mangoes { I have no idea wtf this means… I just used the 2 joe schmoe mangoes I had }

1 tbsp chopped cilantro { pretty sure I used a 1/4 cup but whatevuh }

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Barbecue Shrimp

1.  Preheat BBQ to medium high.  Toss shrimp with 1 tbsp oil and season lightly with salt and pepper.  Brush grill with oil.  Add shrimp to grill and cook for 3-5 minutes, turning once, or until shrimp is pink & cooked through.  Remove to a platter and let cool.

2.  Add onion to grill.  Cook 5 minutes, turning once or twice, until charred and tender.  Cool, then chop.

{ If you don’t have a grill or are too lazy to go turn it on like I am: Toss shrimp in oil, S&P and shallots.  Cook on medium high heat a few minutes until charred and until onions are a bit caramelized / translucent.  Take off heat and set aside. }

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Assemble Salad

1.  Whisk honey with remaining 1 tbsp oil, lime juice and jalapeño.  Season with salt & pepper.

2.  Peel mangos and discard pits { and if you try to eat the rest of the mango like an apple, you best have dental floss on hand… otherwise that stuff is never coming outta your teeth }.  Slice mango thinly and place in a bowl.  Slice each cooled shrimp in half horizontally and add to bowl with mango.  Add onions.  Stir in vinaigrette and refrigerate.

3.  Stir in cilantro and serve.

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Happy Weekend!!!  Stay tuned for ridiculous posts on deck about the tribulations and hilarity of dating in Southern California… our favorite Etsy finds…  words to live by… dresser DIY’s & such.

xoxo!

*image via House & Home