SHRIMP MANGO LETTUCE CUPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
- Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
- Add the avocado to the bowl with the rest of the dressing.
- Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
- To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.
LITTLE GEM CUPS WITH PRAWN & MANGO SALSA
Healthy prawn and mango party nibbles, salsa-spiked for a little kick
Provided by Merrilees Parker
Categories Buffet, Canapes
Time 10m
Number Of Ingredients 8
Steps:
- Break the lettuces into individual leaves. Peel and dice the mango and mix with the finely chopped red onion, chopped mild red chilli, the juice 1 lime and the light olive oil. Mix well and set aside at room temperature, covered with cling film. Just before serving, take a the peeled tiger prawns and cut them in half horizontally. Mix into the mango mixture with a handful chopped coriander. To serve, spoon the mixture on to the Little Gem leaves and arrange on a large platter or plate.
Nutrition Facts : Calories 43 calories, Fat 2 grams fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
SHRIMP WITH AVOCADO-MANGO SALSA
Provided by Marge Perry
Categories High Fiber Backyard BBQ Dinner Lunch Mango Shrimp Avocado Spinach Summer Healthy Couscous Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
DRESSED LITTLE GEMS
Liven up lettuce with this vibrant and healthy side salad
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Mix the oil and vinegar with a generous pinch of salt (preferably flakes) to make the dressing.
- Pack the lettuce into a plastic food container with ice to keep it fresh. Take the dressing and cheese into smaller containers. Arrange the lettuce on a platter, drizzle with the dressing and scatter with the cheese.
Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 3 grams protein, Sodium 0.42 milligram of sodium
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