Sunny mangoes are everywhere during the summer! This unique Grilled Shrimp and Mango Salad brings together delicious grilled shrimp with lovely mango and an inventive white peach vinaigrette on fresh greens to make all the flavors pop.
24 fresh shrimp or prawns, peeled and de-veined
3 mangoes, peeled and diced
2 white peaches, peeled
1/4 cup pine nuts, toasted
4 heads frisée, cored and green parts removed
2 heads radicchio, cored and cut julienne
1/2 small red onion, sliced
2 Tbsp white wine vinegar
1/2 cup Round Pond Meyer Lemon Olive Oil
Kosher salt, as needed
fresh cracked black pepper, as needed
1 Tbsp fresh thyme, chopped
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh chives, chopped
Skewer shrimp using two skewers to keep from curling. Rub both sides with a little Meyer Lemon oil and sprinkle with half of the fresh herbs. Season with salt and pepper. Grill over open flame for approximately 4 minutes per side, or until just cooked through.
For the salad, peel and dice mangoes and toss into a salad bowl large enough to accommodate all ingredients. Remove frisée cores and rough green tops, then cut white midsections into 1 inch lengths. Cut radicchio in half, remove the core and julienne. Rinse and dry greens, and add to bowl, along with onion. Toast pine nuts in a dry sauté pan over medium heat until browned and aromatic. Add toasted pine nuts and remaining herbs to bowl.
For the vinaigrette, grate peaches into a bowl using a box grater on the small holes. Strain peach juice through a fine mesh strainer. Discard solids. To the peach juice, add white wine vinegar and a pinch of salt and pepper. Whisk in Meyer Lemon oil in a steady stream until emulsified.
To finish, toss desired amount of peach vinaigrette over salad greens and arrange grilled shrimp around salad. Serve immediately, and enjoy!