Shrimp And Mango Salad With Mojitos

Shrimp and Mango Salad

This colorful salad is great for a luncheon or light supper. The spicy dressing is offset by the sweetness of the mangoes and tomatoes.

3/4 pound cooked shrimp
1 large mango, peeled and cubed
1 tbsp soy sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges

Place cooked shrimp and mango in a medium bowl. In another bowl, whisk in soy sauce, lime juice, brown sugar and minced jalapeno pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.

My drink is a good Bloody Mary; and I make the best. However today it is all about the mojito. The Mojito works good with the shrimp and mango, salad

Mojito Recipe

The original authentic recipe from Havana Cuba

1 teaspoon powdered sugar

2 ounces of lime juice

4 mint leaves
1 sprig of mint

2 ounces of white rum

2 ounces club soda

Place the mint leaves into a long Mojito glass, ("collins" glass) squeeze 2 ounces lime juice in to the glass. At this time add the powdered sugar. Gently smash the mint into the lime juice and sugar with a muddler. Add ice (preferably crushed) then add the rum and stir, top off with the club soda. Garnish with a mint sprig.