Mexican Mango & Rice Salad with Jumbo Shrimp
- 2 C. Brown rice cooked
- 1 C. Diced Mango
- 1/2 C. Diced sweet red pepper
- 1/2 C. Diced green pepper
- 1/4 C. Minced scallions
- 1/3 C. Chopped pimento-stuffed olives
- 1/2 C. Salsa medium hot
- 3 Tbls. Olive oil
- 1/2 Lime Juice and grated peel
- 1/2 Tsp. Cumin
- 10 Jumbo shrimp cooked, peeled and chilled
- 4 Sprigs Cilantro
Mix together brown rice, mango, red and green peppers, scallions and olives.
Whisk together salsa, olive oil, lime juice and rind, and cumin; pour over rice mixture, tossing to combine. Chill.
Divide rice mixture evenly between four plates.
Divide shrimp between the four plates. Garnish with cilantro.