Julie's Shrimp & Mango Salad and Tostones Cups (Green Plaintain)
1 lb. peeled and deveined cooked fresh gulf shrimp (21/25 size)
5 small to medium local plum tomatoes or 2 local creole tomatoes (cut in half, squeeze out liquid, remove seed & chop coarsley)
1 ripe mango cubed (medium size)
4 tablespoons finely chopped red onion
4 tablespoons good quality Lucini Extra Virgin olive oil
5 tablespoons lime juice
6 to 8 cloves fresh smashed garlic & finely chopped
6 tablespoons cilantro leaves (washed/half chopped finely & half torn slightly)
¼ teaspoon salt
Prepare all ingredients separately and mix all together.
Serve with freshly fried green plaintain cups, fresh chips/any variety & enjoy! Also nice on a with added avocado.
*Can also use peach, mango, nectarine or pineapple.
*Optional: jalapeno peppers, finely chopped.
*Garnish with fresh papaya and cilantro
*LUCINI. Like to use Lemon or Chili oils as well.