When my friend and aesthetician Tina Moorey offered me this refreshing summer appetizer at a cocktail party, I thought, what a clever idea to serve in plastic cups — and it still looks elegant. Crunchy cucumber, sweet mango and shrimp are tossed in an easy-to-make, aromatic Thai dressing.
Enoki are creamy skewer-thin mushrooms with a tiny round cap. They’re available year-round at many supermarkets and Asian grocery stores. Their flavour is delicate and they’re often used raw as a finishing touch on salads.
Dressing (without shrimp or vegetables added) will keep well, covered and refrigerated, up to 3 days. Prepare shrimp, mango and vegetables and place all in a plastic bag. Do not add dressing. Refrigerate overnight. A few hours before serving, pour into a large bowl and toss with dressing. Follow serving directions.