Ingredients
- ½ pound of shrimp 12- 15 small shrimp per portion
- 1 tablespoon of olive oil
- 1 garlic clove crushed
- 1 small mango thinly sliced
- 1 avocado thinly sliced
- 1 romaine lettuce or 2 baby romaine shredded
- salt and pepper
Vinaigrette
- 1 shallot thinly sliced
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of sherry vinegar
- 6 tablespoons of extra virgin olive oil
- 1 tablespoon of honey or agave syrup
- salt and pepper
Instructions
- In a frying pan, put the balsamic vinegar and honey, over low heat, let it reduce for a couple of minute, take of the heat and reserve.
- Season your shrimp with the crushed garlic, salt and pepper, in a frying pan, heat the olive oil, and when is hot, add your shrimp and let it cook until they change colors, then they are done, take them off the heat and reserve.
- In a small bowl mix all the ingredients from the vinaigrette, and reserve.
- In a serving plate, put your lettuce, top with the mangoes and avocados arrange like a fan, then top of with the shrimp. Refrigerate until service.
- At the table let each person season with the vinaigrette as much or as little they wish.
Nutrition
Calories: 254kcal | Carbohydrates: 20g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 115mg | Sodium: 1104mg | Potassium: 690mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1255IU | Vitamin C: 26mg | Calcium: 123mg | Iron: 2mg
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