- 8 large shrimps with head, shell and veins removed
- 1 large, ripe mango
- 1 large, ripe avocado
- 4 thick handfuls of tender salad leaves
- For the marinade:
- ½ cup olive oil
- ½ teaspoon grated fresh ginger
- ½ hot pepper, shredded
- 1 lime, juice and zest
- 1 clove of garlic, slightly torn
- Salt and pepper grains
For the dressing:
- ½ cup honey
- ½ cup tomato juice
- ½ cup Orange juice
- ½ -1 red hot chili pepper, shredded
- Salt and pepper
Mix the marinade materials in a bowl and add the shrimps. Put them in the refrigerator to marinade for at least 3 hours, or better for 1 night. To prepare the dressing, put the honey in a small pot and heat it to make it fluid. Add the orange and tomato juice and simmer the mixture on low heat, until half is left and it has become a syrup. Remove it from the heat, allow to cool completely and stir in the chilli, salt and pepper.
Heat a pan / grill in the fire and sprinkle it with some olive oil. Add the marinated shrimps and fry for about 3-4 minutes on each side until they become golden brown.
Clean and slice the mango and the avocado. Place the salad leaves in a large bowl, add half of the dressing and stir gently. Serve the salad on a platter, or divide it on 4 dishes, shred the shrimp, mango and avocados and accompany it with the rest of the dressing.