Shrimp and Mango Salad

1 lb. raw, peeled and deveined 21-26 shrimp
1 large garlic clove, minced
2 canned chipotle peppers, diced
1 tsp. cumin seed
1 tsp. Kosher salt
¼ cup red wine vinegar
Mango Salad:
2 mangoes, peeled, pitted and diced
1 lb. jicama, peeled and cut into thin julienne strips
1 cup chopped fresh cilantro
16 oz. pkg. frozen corn kernels, thawed
½ red onion, chopped
4 cups fresh spinach leaves
2 T. red wine vinegar
1 tsp. ground cumin
1 tsp. sugar
1 jalapeno pepper, cored and diced
1 tsp. Kosher salt
¼ cup vegetable oil

Place shrimp, garlic, cumin seed, chipotle peppers, vinegar and salt in bowl. Marinate for 15-30 minutes. While marinating, make salad and dressing.

Combine all ingredients for salad in bowl. Toss well. Whisk all ingredients for dressing together. Drizzle onto salad.

In a hot skillet, heat 1 T. oil. Add shrimp, drained, saute for 2-3 minutes, stirring often until pink. Place on salad; serve with lime or lemon slices on top. Serves 6-8.

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