Shrimp Salad with Mango Vinaigrette

Ingredients

• 24 fresh asparagus spears, blanched (approx 12 oz)

• 1 1/2 cups orange sections

• 3/4 lb cooked shrimp

• 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 4 Flatbread, or a crusty multigrain sourdough bread

Mango Vinaigrette Dressing

• 1 Tbsp minced shallots

• 1/2 cup mango puree

• 1/2 tsp minced Serrano peppers

• 1/4 cup rice vinegar

• 1 Tbsp extra-virgin olive oil

• 1/8 tsp sea salt

Tip: For Mango Puree, place 1 1/4 cups mango and 1/4 cup cane sugar in a blender container. Puree until smooth.

Instructions

1. Place shallots, mango puree, peppers, vinegar, olive oil and salt in a blender and puree. Once dressing is emulsified, place in a small bowl and set aside.

2. In a large bowl, mix together asparagus, oranges, cooked shrimp, salt and pepper.

3. Pour dressing over salad and toss to combine.

4. Serve 1 cup of Shrimp Salad with one flatbread.