Salade de crevettes, mangue et avocat

Ingrédients

• 24 raw prawns or large shrimp, (fresh or thawed)
• 2 medium mangoes, (thinly sliced or cubed)
• 2 medium avocados, (thinly sliced or cubed)
• 3 tbsp cilantro leaves, (finely chopped)
• 1 tbsp lime zest
• 1/2 tsp dried chili pepper flakes
• 1/2 tsp black pepper (freshly ground)
• 2 tbsp lemon juice
• 1 tsp honey (or more, to taste)
• 3 tbsp olive oil (extra virgin)

Préparation

1. 1

   Make the Lemon Lime Vinaigrette first. Whisk the lime zest, chili pepper flakes, black pepper, lemon juice, honey and olive oil together. Set aside.

2. 2

   Next, arrange thinly sliced or cubed mango and avocado on serving plates, or on one large platter.

3. 3

   Cook the prawns. While I often grill prawns or fry them in a skillet, for this recipe I like to simply boil them. Boil water in a medium saucepan. Add the shelled prawns or shrimp to the boiling water and cook for 2 - 3 minutes once the water returns to the boil. Remove promptly to avoid overcooking.

4. 4

   Arrange the prawns or shrimp on top of the mango and avocado cubes.

5. 5

   Drizzle with the Lemon Lime Vinaigrette and garnish with freshly chopped cilantro leaves.