Tropical Shrimp Salad

You learn something new every day!  Did you know that the same substance that makes people allergic to poison ivy is in the skin of a mango?  I have spent my entire relationship with my hubby refraining from eating mango because he had a reaction to it.  Well, we just found out that it’s just the peel of it, so as long as I had it all prepared we could enjoy it!  Thank goodness, because this meal was delicious!  As the weather is warming up, fresh crisp salads seem to taste even better than usual!

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Ingredients:

24 shrimp – peeled and tail removed

1 Tbsp. coconut oil

1 Tbsp. cajun seasoning

1 bag of salad greens of your choice

1 avocado – peeled and sliced

For mango salsa:

1 mango – peeled and diced

1 small red onion – diced

1 red pepper – diced

Juice of 1/2 lime

For dressing:

3 Tbsp. olive oil

Juice of 1/2 lime

1 Tbsp. red wine vinegar

Salt & pepper to taste

1.  At least 30 minutes before serving, mix together mango salsa ingredients in a bowl, cover, and refrigerate.

2.  Whisk together all dressing ingredients and set aside.

3.  Heat coconut oil over high heat in a large frying pan.  Add shrimp and cajun seasoning and cook while stirring frequently until shrimp is cooked through (approximately 5 minutes).

4.  Split salad on two plates.  Spoon mango salsa onto the salad mounds.  Arrange avocado around the edge of the plate.  Drizzle dressing over salad.  Top with shrimp and enjoy!

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