Preparation Time: 30 minutes
1 pound shrimp, 21-25 count, peeled and deveined
1 large mango, ripe, peeled and sliced into long strips
1/4 cup crushed pineapple
1 teaspoon vanilla extract
2 tablespoons seasoned rice wine vinegar
2 tablespoons Mirin (1 tablespoon sugar can be substituted)
1/2 cup vegetable oil
8 ounces spring mix salad greens (or greens of your preference)
1 cup blackberries
1 cup strawberries, sliced
1 cup pineapple, cut into cubes
salt and freshly ground black pepper to taste
1. Wash and dry salad.
2. Poach shrimp in large pot of boiling water that has been removed from stove for 5-6 minutes. Then place into an ice bath to shock and cool. Place shrimp in colander to drain and set aside.
3. In a food processor with a blade, place half of mango, crushed pineapple, egg, vanilla, rice wine vinegar and Mirin. Process until smooth. Very slowly stream oil into mixture while processor is running to for an emulsification. Season with salt and pepper to taste.
4. Plate a mound of salad and artistically arrange fruit around and on top of salad, fanning out mango on top. Place dollops of dressing on salad (lettuce can be tossed in dressing first if you prefer). Then place shrimp on top of salad.