1. Peel mango. Cut flesh from seed. Cut into 3/4 inch pieces. In a blender container or food processor bowl combine one fourth of the mango pieces, the lime peel, lime juice, olive oil, honey, and jalapeno pepper. Cover and blend or process until smooth. Cover and refrigerate for 1 to 4 hours. Cover and refrigerated mango until needed.
2. Thaw shrimp if frozen. Peel and devein the shrimp. In a large saucepan bring water to boiling. Add the shrimp. Cover and simmer for 1 to 3 minutes or until shrimp turn pink; drain. Cover and refrigerated 1 to 4 hours.
3. For salad, halve chilled shrimp lengthwise. In a large mixing bowl combine the shrimp, chilled reserved mango, and spinach, tossing to mix. To serve, arrange salad mixture on serving plates. Drizzle mango puree over each salad.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 129.2mg||40 %|
|Sodium 153.6mg||5 %|
|Potassium 424.7mg||11 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12.2g|
|Protein 18.5g||26 %|
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Calories per serving: 150
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