Here's how I made the Mango Avocado Salsa:
- 3 ripe Haas avocados
- 1 large, ripe firm mango, peeled and cut into 1/2" cubes
- 1 medium tomato, seeded, and small-diced
- 1/2 cup chopped cilantro (feel free to use less if you don't like cilantro)
- 3 tablespoons freshly squeezed lime juice
- 8 dashes hot pepper sauce (I use Trader Joe's Jalapeno Pepper Hot Sauce)
- 1/2 cup small-diced red onion
- 2 large garlic clove, minced (we love garlic; feel free to use less)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 18 peeled and de-veined shrimp, tails removed
- 1/2 head of iceberg lettuce, washed and separated into individual "cups"
Tip: Don't know how to cut a mango? Either buy pre-peeled and sliced mango, usually found in the produce section of your local grocer. Or, buy a whole mango and follow these instructions:
- Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
- With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
- Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
- Cut the fruit into 1/2" cubes.
Once the mango salsa is done, start on the shrimp. Fill a 3-quart pot with water and bring to a boil. Top with a strainer or steamer attachment and add the shrimp. Cover and steam the shrimp until they are pink and fully cooked through, 3-4 minutes.
Remove the shrimp, mix with your favorite sweet and sour or hot sauce. My favorites are Trader Joe's Sweet Chili Sauce and Yank Sing's Chili Pepper Sauce (a Dim Sum restaurant in San Francisco that makes their own chili sauce).
Place three shrimp into each lettuce cup and top with a spoonful of the mango salsa. You're ready for eat! Make sure to have some napkins handy, as they can be deliciously messy!