Summer Shrimp Salad

This is another great, simple, fresh summer recipe. It’s especially great when you can have someone over and make it together. Really, I highly recommend it. The recipe and the part about having a special guest. It really does make cooking so much more fun! Don’t be afraid to play with the quantities a little on this one. It’s a salad after all, so it’s all about individual taste.
 
Summer Shrimp Salad The Martha Stewart Living CookbookIngredients: 1 1/2 lbs. jumbo shrimp, peeled and deveined 2 TBSP olive oil, plus more for brushing 3/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper (more to taste) 2 limes 2 TBSP cilantro, roughly chopped, plus additional sprigs for garnish
2 mangos, cut into 1/2-inch dice 2 cucumbers, seeded and cut into 1/2-inch dice 1/2 small red onion, finely diced 1 small jicama, peeled and cut into 1/2-inch dice Directions: 1. Preheat the oven to 400 degrees. Place shrimp on a sheet brushed with olive oil. Sprinkle shrimp with 1/4 tsp. each salt and pepper, plus more to taste. Alternately, just saute the shrimp in a pan over medium high heat.2. Place shrimp in oven and roast for eight minutes, or until opaque and cooked through. 3. Meanwhile, zest the limes, then squeeze 1/4 c. juice in a small bowl. Add in olive oil, cilantro, and remaining salt and pepper.

4. When shrimp are done, toss with 2 TBSP dressing in a medium bowl.

5. In a large bowl, combine the mangos, cucumber, red onion, jicama, and remaining dressing. Toss to coat. 6. Divide the salad and shrimp among six bowls. Garnish with cilantro sprigs and serve.