Shrimp with mango cocktail sauce
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From a light, lemony vinaigrette to a creamy artichoke to a chipotle-spiced cocktail dip, it only takes minutes to make all three
cooked, peeled large
, fresh or frozen
PLACE shrimp in a large bowl. (If using frozen shrimp, first place in a sieve, rinse under cold running water until ice crystals melt, drain well and pat dry with paper towels.) Drizzle with vegetable and sesame oils and sprinkle with cilantro. Turn to evenly coat.
PEEL mango. Slice fruit from stone in long thick pieces. Coarsely chop, then place in a food processor with cocktail sauce. Whirl until puréed, scraping down sides as needed. Scrape into a decorative bowl and place in centre of a large serving platter.
Nutrition (per serving)
- 2 g,
- 2 g,
- 26 mg.