I’m not much a fan of salads but because this recipe has shrimps on it, I decided to be partial and try this out. Grilled shrimps are perfect with fruit-based salads such as this one because it gives a definite oomph to this dish.

Ingredients: (serves 4)

2 large firm mangoes, peeled & shredded

3 tablespoons thinly sliced green onions

1/3 cup lime juice

2 tablespoons fish sauce, or use soy sauce if necessary

1 teaspoon sugar

1 small clove garlic, minced

1 small hot chile, such as serrano, seeded, minced

1 pound shrimp, (25 to 30 per pound)

2 cups greens

lime slices, for garnish

Procedure:

- Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

- Shell and devein shrimp and rinse well; divide into 4 portions. Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

- Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired.

You can serve this shrimp and mango salad on a bed of mixed greens. This one is perfect to pair with not-too heavy main dishes as it compliments the texture of chicken- or pork-based dishes.