Tropical Shrimp Coctail

By merlin

Tyler Morning Telegraph

Ingredients

• 1 pound large shrimp, raw, peeed and deveined
• 2 cups pineapple juice
• 2 cups mango juice, plus 2 Tbsps
• 3 TBSP sriacha sauce
• 2 tsp sat
• 2 Tbs mango juice
• 1/2 cup avacado, small dice
• 1/2 cup mango, small dice
• 1/2 cup pineapple, small dice
• 2 cups baby mixed greens
• 1/2 cup buttermilk
• 1/4 cup celantro, finely chopped
• 1 Tbsp lime juice
• 1/4 mango juice
• 1 Tbsp cider vinegar
• 1/2 cup grapeseed oil

Preparation

Step 1

Over medium high heat, combine pineapple and mango juice, two Tbsp of the sriracha sauce and salt. Bring to a light simmer. Add shrimp and cook thoroughly. Strain the shrimp, but do not rinse. Place in a separate bowl and toss in 2 Tbsp of mango juice. Chill in the refrigerator while assembling other ingredients. In a blender combine buttermilk, cilantro and lime juice. Pulse a few times to combine. Place in refrigerator to chill. Also using blender, combine 1/4 cup mango juice, cider vinegar, 1 Tbsp srirachi and grapeseed oil. Pulse a few times to combine. Place in refrigerator to chill. After chilling for 30 minutes, remove sauces and shrimp from the refirgerator. Toss the baby greens in 1 Tbsp of the mango sauce. On 4 salad plates, arrange a pile of greens. Arrange shrimp in a circular formation on top of the greens. Scatter the diced mango, pineapple and avocado around the shrimp. Drizzle both sauces around the plate and lightly over the top of the shrimp.