Summer Shrimp Salad

1. 1

   Wash and rinse the basil. Set aside.

2. 2

   Cut the jalapeno peppers into thin slices and add to a large bowl. Juice and zest lime over the peppers. Add the ponzu and curry powder.

3. 3

   Use a vegetable peeler to remove the skin of the mangoes. Cut the fruit up into thin strips and lay over the marinating jalapenos.

4. 4

   Cut the avocados in half and carefully remove pits. Using a large spoon, scoop the flesh out, slice into strips and add to the bowl.

5. 5

   Rinse the shrimp and toss with the ingredients in the bowl. Divide among four plates or bowls, sprinkle basil leaves on top and serve.

6. 6

   Notes:

7. 7

   Ready-cooked shrimp is the quickest for this salad.

8. 8

   Frozen cooked shrimp doesn't take much time to prepare. Remove shrimp from packaging and thaw them in cold water while you get the rest of your ingredients ready.

* Per serving · 4 servings · Values may vary.