1 peeled, pitted and diced mango. About one cup.
1/2 lb. (4) (makes one cup) diced plum tomatoes.
1/2 small diced red onion. (about one cup)
1/2 small, peeled, seeded, and diced cucumber. (about 1/2 cup)
1/4 cup minced fresh cilantro
2 jalapeño peppers, minced, scant 1/4 cup
2 tablespoon vinegar, preferably white wine.
Grated zest and juice of 1 lime.
2 teaspoon oil, preferably olive.
1 clove garlic, minced
3/4 teaspoon salt
1 teaspoon cajun spice
24 medium shrimp, about 3/4 lb. peeled and deveined.
In nonaluminum bowl, combine mango, tomatoes, onion, cucumber, cilantro, jalapeños, vinegar, lim zest and juice, oil, garlic and salt. Cover with plastic wrap, refrigerate.
In large skillet over high heat combine 1 cup water with cajun spice, bring to a boil. Add shrimp; cook , turning, until shrimp are bright pink, 5 minutes. Drain in colander under cold running water; place over ice. Divide mango salso among 6 individual serving dishes. Arrange 4 shrimp over edge of each dish. Refridgerate until just before serving.
Makes 6 servings.
Calories……106……Fat……2 g…..Carbs……9 g…..Sodium…..399 Fiber…..2 g.