1. PREPARE THE SHRIMP:. 2. Squeeze the lemon halves into a large saucepan then add them to the pan. 3. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil. 4. Cover and simmer for 15 minutes. 5. Add the shrimp and cook for 3 minutes, just until pink. 6. Drain the shrimp and spread on a platter. 7. Refrigerate until chilled. 8. Halve the shrimp horizontally. 9. MAKE THE DRESSING:. 10. In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth. 11. With the machine on, add the oil in a thin stream and blend until very smooth. 12. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine. 13. Transfer the dressing to a large bowl. 14. Add the shrimp, red onion and the remaining mango and season with salt and pepper. 15. Toss to coat. 16. Arrange the avocado slices around a large platter. 17. Mound the shrimp salad in the center and garnish with lime wedges. 18. Serve right away. 19. *The cooked shrimp and mango dressing can be refrigerated separately overnight. Toss the shrimp with the mango dressing before serving. 20. **Bradford Thompson gives his sweet, rich shrimp salad some crucial acidity with lime juice and zest, and a light citrusy white wine will work with it in almost exactly the same way. 21. ***Sauvignon Blanc is the definition of a zippy grape variety—sipping it can sometimes taste like eating fresh citrus fruit. Two top choices are the racy 2007 Brancott and the gooseberry-rich 2006 Brassfield High Serenity Ranch. ---------------------------------------------------------------------------
Nutrition
Ingredients
