Shrimp and Mango Salad with Tamarind Vinaigrette
Makes 8 first course servings
2 lbs. cooked, shelled shrimp
2 large mangos, peeled and diced
14 oz. tamarind paste
2 T. sugar
4 T. olive oil
Salt to taste
Chopped cilantro for garnish
Place the shrimp and mangos in a large bowl. In a smaller bowl, stir the tamarind paste and sugar together until the sugar has dissolved. Whisk in the oil until the dressing has emulsified. Taste and add salt if desired. Pour dressing over shrimp and mangos and toss gently to coat. Serve in cocktail glasses or on beds of baby greens if desired. Garnish with chopped cilantro.