I usually buy cooked, peeled, deveined shrimp. If you bought raw shrimp, clean and steam until pink. Approximately 5 min. Ice bath or run under cold water. Chill until ready to assemble and serve.
-Make your cocktail sauce/salad dressing in a large bowl. Combine horseradish, hot sauce, vinegar, honey, salt, black pepper, parsley, mango, yogurt, mayo, ketchup, and tomato juice. Whisk till creamy. Slowly pour dressing over shrimp, celery, and mangos. Toss until evenly coated. Note: you do not want the salad to be too saucy or become soupy - you do not need to use all of the dressing. Return shrimp salad mix to fridge while preparing your plates.
-Place 1 lettuce leaf or napa cabbage leaf on plate. Cut avocado in half and remove skin. Cut a small slice off of the bottom of the avocado so that the avocado will sit flat on the plate. Reserve this cut off piece to dice and garnish on top of salad. Place the half of avocado cup on lettuce leaf and fill with the shrimp salad mix. Garnish with diced pieces of avocado and fresh minced parsley. Enjoy!
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 155 (46%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 130mg||40 %|
|Sodium 720.2mg||25 %|
|Potassium 989.6mg||26 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 22g|
|Protein 21.2g||30 %|
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Calories per serving: 340
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