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Cuban Marinated Sauteed Shrimp With Julienne Lettuce, Mangos



Dressing:
1 cup olive oil
3/4 cup orange juice
1 tb. chopped garlic
1 tb. honey
1 tb. soy sauce
salt & pepper to taste
Shrimp:
1 tsp. ground cumin
2 cloves of garlic, minced
1 hot pepper (jalapeno, Serrano) minced
3/4 olive oil
3 tb. orange juice
juice from 1 lime
salt & pepper to taste
12 jumbo shrimp; peeled and deveined
3 tb. olive oil; (for sautéing shrimp)
2 large ripe mangos; peeled, 1/2 inch cube
2 large avocados; 1/2 inch cube
1 large red leaf lettuce bunch

For the dressing: Whisk together the oil with the orange juice, soy
sauce, honey and garlic until well blended. Season with salt & pepper
to taste.


For the Shrimp: Mix together all ingredients and marinate shrimp for
1 to 2 hours.


Julienne the lettuce and tossed with the dressing. In sauté pan with 3
tb. of Olive Oil over medium-high heat, sauté shrimp until done.
Approximately 2 minutes on each side.

Divide lettuce between four plates and mound lettuce in the center of
plates. Arrange four shrimp around the plate and in between place
avocado and mango pieces.


** Exported from Now You're Cooking! v5.84 **