Wild Caught Gulf Shrimp Avocado, Mango Salad

 

Gulf Shrimp, mango & avocado salad

This Shrimp salad showcases US Gulf Coast amazing seafood.

• 1 lb cooked Medium Wild Caught Gulf Shrimp
• 2 mangos, cut into 3/4" cubes
• 2 avocados, cut into 3/4" cubes
• 2 limes, plus lime wedges to serve
• 1/3 cup finely chopped coriander leaves
• 1 long red chilli, seeds removed, finely chopped
• 1 tbsp honey
• 1 tbsp avocado oil  or extra virgin olive oil
• 1 Romaine lettuce
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  Directions: 

  
  

  Step 1

  Peel, devein and roughly chop half the Shrimp. Place in a bowl with mango and avocado.
• Step 2
  Grate the zest of half a lime, then juice both limes. Place the lime zest and juice in a small bowl with the coriander, chilli, honey and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.
  
  
  Step 3
  Divide lettuce among plates, fill with the salad and serve with the remaining shrimp, lime.