Shrimp & Mango on Romaine

I pretty much love seafood and since shrimp is one of the cheapest to buy, I tend to cook it a lot. Whether it's shelled shrimp cooked with green onion and ginger, shrimp cooked with green asian squash, shrimp in pasta, shrimp ceviche or shrimp in udon soup, I'm pretty much a happy camper.  How bad do I have it? At restaurants, Ross can almost always predict what I'm going to order simply because of those six little letters.

This is a quick and easy appetizer.  The longest part was peeling, cleaning and cooking the shrimp and letting it cool a little bit.  Otherwise, this is done in just a few chops and mixes!  The original recipe calls for endive instead of romaine lettuce, which I was hesitant to purchase because folks, endive sure isn't cheap!  Also, make sure the mango is ripe, juicy and sweet. The one I bought was a tad too under riped and while it was okay, it could have been sooooo much better. 

Shrimp & Mango on Romaine

Adapted from Real Simple

1/2 lb shrimp (peeled, deveined, cooked and cubed)

1 large mango, cubed

3 tbsp olive oil

1 lime, zest and juice

1 lemon, zest and juice

4 tspn grated ginger

S&P

8-12 Romaine leaves

2 large grab-fuls cilantro, chopped

1 small handful of mint, chopped

1. Heat oven to 400 degrees. Peel and de-vein the shrimp. Pat dry the shrimp and put on a baking sheet.  Lightly toss with salt, pepper and 1 tbsp olive oil.  Bake for roughly 8 minutes - check through oven window and when they are pink and opaque like the below picture, they are done!  Don't over cook.  Take out to cool and then chopped up into small cubes.

2. Start chopping! Chop the mangos, mint and cilantro. In a bowl, zest the lime and lemon. Add the juice of both. Add in the grated ginger, salt and pepper, olive oil, mint and cilantro.

3. Add the chopped mango and shrimp to the liquid mixture.  Quickly taste to make sure you have enough salt or lemon juice.  Scoop mixture into individual romaine leaves and serve!