SHRIMP SALAD
with Mango & Fresh Corn
About the Recipe
A melange of apple cider vinegar, smoked paprika, garlic and cumin make this salad's vinaigrette special and unusual. In addition, the dressing perfectly sets off the scrumptious combination of sweet mango and corn, crunchy cucumbers, and mildly savory shrimp. Flavors explode. Shrimp fit the bill, but substitute cooked chicken if you prefer. I serve the salad as a first hearty starter at dinner or as a main course at lunch. Though ideal for September but you can make it all year long. I certainly do.
Shrimp Salad with Mango & Fresh Corn
Serves 6 as a first course or side dish or 4 as a main
Ingredients
For the Vinaigrette — MAKE AT LEAST AN HOUR BEFORE USING
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 shallot, thinly sliced or chopped
1 large clove garlic pressed through a garlic press or minced
½ teaspoon granulated sugar
½ teaspoon kosher salt, plus more as needed
½ teaspoon ground cumin
⅓ teaspoon smoked sweet paprika
pepper freshly ground black pepper to taste
For the Salad:
3 ears of cooked corn--microwaved, steamed or boiled
1 pound of cooked shrimp, shells removed, deveined, butterflied and cut in half
3 tablespoons extra-virgin olive oil
1 large just-ripe mango, peeled and cut into ¾-inch pieces
4-6 large radishes, thinly sliced horizontally
3 Organic Persian or mini cucumbers (about ½ pound), unpeeled, cut into 1/4-inch rounds sprinkled with salt and wrapped in a tea towel until ready to mix the salad
¼ cup chopped mint leaves
½ cup or more to taste chopped cilantro
3 scallions, finely sliced, use both white and green parts
sea salt and freshly ground black pepper to taste
Method
To make the vinaigrette, place the olive oil, vinegar, garlic and shallots, sugar, salt, cumin and smoked paprika in a large bowl and whisk or shake until combined. Taste, and season with pepper and also more salt if needed. Let sit at least an hour before using. Keeps at least a couple of weeks in the fridge
To prepare the salad, cut the corn kernels off the cobs and place in a salad bowl.
Add shrimp to the salad bowl with the corn.
Add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Add enough dressing to moisten and flavor. Taste and add salt and black pepper to taste.