Shrimp Salad with Mango Vinaigrette
24 fresh asparagus spears, blanched (approx 12 oz)
1 1/2 cups orange sections
3/4 lb cooked shrimp
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 Flatbread, or a crusty multigrain sourdough bread
Mango Vinaigrette Dressing
1 Tbsp minced shallots
1/2 cup mango puree
1/2 tsp minced Serrano peppers
1/4 cup rice vinegar
1 Tbsp extra-virgin olive oil
1/8 tsp sea salt
Tip: For Mango Puree, place 1 1/4 cups mango and 1/4 cup cane sugar in a blender container. Puree until smooth.
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.