If you use frozen shrimps, thaw them in a colander, then drain thoroughly on kitchen paper before use or the water will dilute the salad dressing and spoil the flavour.
ingredients
serves 4
1 large mango
1/2 pound extra large cooked Large shrimps, peeled and deveined
16 cherry tomatoes, halved
fresh mint, to garnish
For the dressing
1 tbsp white wine vinegar
1/2 tsp clear honey
1 tbsp mango or apricot chutney
1 tbsp chopped fresh mint
1 tbsp chopped fresh lemon balm
3 tbsp olive oil
salt and ground black pepper
method
1. Using a sharp knife, peel, stone and dice the mango carefully. Mix with the tiger shrimps and cherry tomatoes in a bowl. Toss lightly to mix, then cover and chill.
2. Make the salad dressing by mixing the vinegar, clear honey, chutney and fresh herbs in a bowl. Gradually whisk in the oil, then add salt and pepper to taste.
3. Spoon the prawn mixture into the dressing and toss lightly, then divide among serving dishes. Garnish with the fresh mint sprigs and serve.
