Instructions: In a large pan bring 5 cups of water to a boil with a pinch of salt. Add shrimp and cook for about 4 to 5 minutes. Remove shrimp from the heat and place in a ice water bowl in the refrigerator for five to ten minutes to cool off. In a large bowl, combine shrimp, mangos, lime juice, oil, cilantro, Tangerine mustard, Pico de Gallo or diced tomatoes. Season it to taste. Add diced avocado just before serving.
Total time: 30 minutes
Number of servings: 4
1 package fresh shrimp or 1 package medium frozen and defrosted shrimp
1 container Pico de Gallo or 1 cup diced Roma tomatoes
1 cup chopped fresh mangos
1 tablespoon lime juice
2 tablespoon olive oil
1 tablespoon Earth & Vine Tangerine Habañero Mustard
2 diced avocados
1/2 cup fresh chopped cilantro or green onions
Salt to taste
To serve: Place a desired amount in the center of a chilled plate. Garnish with lettuce leaves. It can also be served as an appetizer, on toast points or in a martini or margarita glass.