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2 ripe mangoes
1 red bell pepper
4 cups babu spinach, loosely packed
2-Jan jalapeno, seeded
1 lime
1/4 cup finely chopped fresh cilantro
1 tsp olive oil
1 pinch salt
340-g pkg frozen or fresh uncooked shrimp, peeled
1 tbsp vegetable oil or butter
1/2 tsp tandoori or Indian curry paste
Peel mangoes. Slice fruit from stone in long, thick pieces, then cut into thin strips. Slice pepper into thin bite-size strips. Place all in a bowl with spinach. Mince jalapeno and stir in a small bowl with 1 tsp (5 mL) finely grated lime peel and 2 tbsp (30 mL) lime juice, cilantro, oil and salt. Drizzle over salad and toss to mix evenly.
Place frozen shrimp in a sieve and rinse under cold running water until thawed. Pat dry with paper towels. Melt butter in a large frying pan over medium-high heat. Add tandoori paste and stir until fragrant, 1 min. Add shrimp and stir-fry just until pink, 2 to 3 min. Taste and add salt if needed. Turn over salad.
Calories 211, Protein 19g, Carbohydrates 22g, Fat 6g, Fibre 3g, Sodium 192mg.