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Grilled shrimp, mango and avocado salad
Preparation
10 min
Cooking time
4 min
Servings
4
Ingredients
Vinaigrette:
- 80 ml (1/3 cup) hazelnut oil
- 45 ml (3 tbsp) rice vinegar
- 15 ml (1 tbsp) fish sauce
- 5 ml (1 tsp) soy sauce
- 15 ml (1 tbsp) granulated sugar
- 2 ml (1/2 tsp) sambal oelek
- 15 ml (1 tbsp) fresh coriander, chopped
- Salt and freshly ground black pepper
Salad:
- 20 shrimps 16/20 sized, raw, peeled and deveined
- 15 ml (1 tbsp) vegetable oil
- Salt and freshly ground black pepper
- 10 ml (2 tsp) Espelette pepper, crushed
- 2 ripe mangoes, peeled and cut into 2 to 3 cm (1 in.) dice
- 125 ml (1/2 cup) red bell pepper, cut into 1 cm (3/8 in.) dice
- 60 ml (1/4 cup) fresh chives, finely chopped
- 2 ripe avocados, peeled and cut into 2 to 3 cm (1 in.) dice
- Bunches of coriander for garnish
Preparation
- Preheat the barbecue to maximum heat, 290°C (550°F).
- In a bowl, mix together all the vinaigrette ingredients.
- Set aside.
- In another bowl, combine the shrimp with the oil.
- Season with salt and pepper, and add the Espelette pepper.
- Stir well and drain.
- Grill the shrimp, covered, for about 2 minutes on each side.
- Let cool.
- Remove the tails and cut the shrimp into 3.
- Set aside.
- In a salad bowl, mix together the mango, bell pepper, pieces of shrimp and chives.
- Peel the avocado and cut it into 2 to 3 cm (1 in.) dice, and add it to the salad (do not cut it beforehand as it may blacken).
- Top with vinaigrette.
- Toss gently.
- Garnish with the bunches of coriander.
- Serve chilled.
