In a food processor or blender, puree mango, jalapeño, lime juice, olive oil, and salt. Set aside in the refrigerator.
Sprinkle the shrimp with cumin (salt and or other seasonings if desired), then sauté, broil or grill for about 5 minutes until cooked.
In a large bowl, combine shrimp, avocado, radish, red onion and cilantro. Toss with dressing and serve chilled or at room temp.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 316 (68%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 174.3mg||54 %|
|Sodium 184.4mg||6 %|
|Potassium 799.2mg||21 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 9.1g|
|Protein 25.5g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 464
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