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EHIEBERT
Shrimp-mango salad
Thai recipe for a salad of butterhead with snow peas, lime, fresh ginger, pointed pepper, mango and jumbo shrimp.
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Ingredients
Directions
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Cook the snow peas for 2 minutes in a bottom of water. Rinse cold under the tap.
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Halve the lime. Squeeze out 1 half and cut the other half into segments. Mix the juice, oil and chili sauce into a dressing. Press the ginger with a garlic press over the dressing and mix through.
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Cut the caps of the peppers and cut them loose around the seeds. Remove the seed lists. Cut the bell pepper into rings. Peel the mango. Cut the flesh from the mango to the pit in thick slices. Cut the slices into cubes.
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Put the butter lettuce in a bowl and spread the snow peas, peppers, mango and shrimps. Drizzle with the dressing and serve with the lime wedges. Delicious with some leaves of fresh coriander.
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Nutrition
150Calories
Sodium34% DV805mg
Fat5% DV3g
Protein16% DV8g
Carbs7% DV21g
Fiber28% DV7g
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