• 6servings
  • 60minutes

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Nutrition Info . . .

VitaminsC, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. Shrimp

  2. 1 lemon, halved

  3. 6 cups water

  4. 1 small onion, sliced

  5. 2 tablespoons kosher salt

  6. 1 Scotch bonnet or habanero chile, halved

  7. 1 tablespoon grated fresh ginger

  8. One 12-ounce bottle of lager, such as Red Stripe

  9. 2 pounds large shrimp, shelled and deveined

Instructions Jump to Ingredients ↑

  1. Squeeze the lemon halves into a large saucepan then add them to the pan. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil. Cover and simmer for 15 minutes. Add the shrimp and cook for 3 minutes, just until pink. Drain the shrimp and spread on a platter. Refrigerate until chilled. Halve the shrimp horizontally.

  2. In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth. With the machine on, add the oil in a thin stream and blend until very smooth. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.

  3. Transfer the dressing to a large bowl. Add the shrimp, red onion and the remaining mango and season with salt and pepper. Toss to coat. Arrange the avocado slices around a large platter. Mound the shrimp salad in the center and garnish with lime wedges. Serve right away.


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