Pineapple Shrimp & Mango Salad
about 1 handful of arugula lettuce per person
16 shrimp per person more if using as an entree
1 tablespoon olive oil
1 quarter of a red onion
1 mango
1 quarter of a pineapple
corn off 1 ear of corn
2 teaspoon chili powder
place arugula on plates
spoon fruit mixture on top of bed of lettuce
arrange 3 pieces of shrimp and corn of top of fruit
drizzle dressing on top serve immediately.
Dressing
1 half cup rice wine vinegar
2 Tablespoons cilantro
salt and fresh pepper to taste
1 Tablespoon sugar
Add cilantro salt and pepper and sugar to rice wine vinegar
peel and dice mango, red onion and pineapple marinate in dressing
peel and devein shrimp if needed
sprinkle 1 teaspoon chili powder on shrimp and corn
in small saute pan heat olive oil
add shrimp, corn and to heated pan
cook to done shrimp should be pink and corn heated thoroughly using precooked shrimp heat till hot.
Crystal Stauffer – Banquet Chef/Joseph Smith Memorial Building
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