Nutrition Information (per serving)
Mango Vinaigrette Dressing
1 Tbsp minced shallots
½ cup mango puree
½ tsp minced Serrano peppers
¼ cup rice vinegar
1 Tbsp extra-virgin olive oil
⅛ tsp sea salt
24 fresh asparagus spears, blanched (approx 12 oz)
1½ cups orange sections
¾ lb cooked shrimp
½ tsp sea salt
¼ tsp freshly ground black pepper
4 Flatbread, or a crusty multigrain sourdough bread
- Place shallots, mango puree, peppers, vinegar, olive oil and salt in a blender and puree. Once dressing is emulsified, place in a small bowl and set aside.
- In a large bowl, mix together asparagus, oranges, cooked shrimp, salt and pepper.
- Pour dressing over salad and toss to combine.
- Serve 1 cup of Shrimp Salad with one flatbread.