Julienne Salad with Chipotle Shrimp
This dish is full of diversity: The sweetness of the mango, tartness of the lime and smoky spiciness of the chipotle complement each other and create a crunchy burst of flavour.
1
medium avocado, finely julienned
2 cups (500 mL)
red pepper, finely julienned
2 cups (500 mL) cucumber, sliced lengthwise with seeds scooped out, then finely julienned
2 cups (500 mL) mango, peeled and finely julienned
2
cups (500 mL)
red onion, finely julienned
Medium handful cilantro leaves, roughly chopped
Juice of 1 lime
2 Tbsp (30 mL) extra-virgin olive oil
Salt and coarse pepper to taste
20
large shrimp, shelled, de-veined and placed on 4 wood skewers that have been soaked
in water
Sauce:
4
tsp (20 mL) chipotle sauce
4 tsp (20 mL) extra-virgin olive oil
2 Tbsp (30 mL) lime juice
4
tsp (20 mL) honey
1/4
tsp (1 mL) cumin
2 pinches salt
I like to buy canned chipotle peppers (smoked jalapeño peppers) for the sauce because it tastes like peppers, but isn't chunky. I divide the remaining peppers and their sauce into smaller containers and freeze them for future use.
To julienne vegetables, follow the natural shape of the vegetable. Cut it in long, thin strips lengthwise to make a matchstick shape.
In a medium bowl, toss together avocado, red pepper, cucumber, mango, red onion, cilantro, lime juice and olive oil (reserve lime wedges and some cilantro for garnish). Add seasoning to taste. Preheat barbecue to medium. In a small bowl, mix chipotle sauce, olive oil, lime juice, honey, cumin and salt. Brush sauce on the skewered shrimp and grill, basting a couple of times until cooked through, about three minutes. Divide salad on four plates and top with shrimp. Garnish with lime and cilantro.
Serves 4.
Per serving: 383 calories, 11 g protein, 22 g fat (3 g saturated fat), 41 g carbohydrates, 8 g fibre, 53 mg cholesterol, 207 mg sodium
