This can be a main course served over rice instead of a salad as well.
Use the shrimp shells and leftover vegetable matter to make a broth for another meal.
Shrimp with Mango Salsa
- 1 lb shrimp deveined, tail still on
- 4 garlic cloves cut into quarters
- 1/2 onion, minced
- 3 jalapenos, sliced into thick strips
- 1 orange
- 1 lime
- 1/4 cup dry white wine
- 1 cup chicken stock
Squeeze juice of half lime and orange onto the shrimp and season with salt and pepper. Let shrimp sit in juices for 30 minutes stirring occasionally. In a large pot heat one tablespoon olive oil and saute onion and jalapeno until softened. Add garlic and saute one minute more. Add wine, juice from remaining halves of lime and orange and chicken stock and bring to a boil. Turn heat down to a simmer and cook liquid for five minutes. Add shrimp stir well cover and remove from heat. Let shrimp cook until done, about 10 minutes. Drain reserving juice and shrimp. If serving over rice add juice to cooked rice before serving.
- 1 mango skinned and diced fine
- 1 tsp minced fresh ginger
- 2 cayenne peppers minced
- 1 tbsp fresh cilantro chopped roughly
- 2 tbsp minced red onion
- 1 lime juiced
Mix everything together. Place shrimp over spinach greens and top with salsa.