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Chef's Table | Chef's Profile | Roasted Garlic Soup with Yellow Pepper Creme Fraiche | Curried Shrimp Salad with Mango Peach Mayonanaise | Raspberry Lemon Turnovers

Curried Shrimp Salad with Mango Peach Mayonnaise

Servings: 6

Here's an example of how Chef Donna Leahy creates an elegant dish using exotic ingredients. Save any precious mango juice when slicing and include in the recipe. Extra mayonnaise may be saved for another recipe.

INGREDIENTS

1	pound large shrimp, peeled and deveined
1 1/2	teaspoons curry powder
1	tablespoon chopped fresh flat-leaf parsley
1	fresh ripe mango, peeled, pitted and sliced
1/2	cup peeled, pitted and sliced fresh peaches
1	tablespoon lemon juice
3/4	cup mayonnaise
2	cups red-leaf or other tender lettuce
	sliced kiwi and pineapple for garnish

METHOD

Poach the shrimp in boiling water until just cooked, 2 to 3 minutes, then immediately submerge the shrimp into ice water to cool. Toss the cooled shrimp with parsley and 1 teaspoon of the curry powder in a large bowl.

In a food processor or blender, puree the mango, peaches and lemon juice until smooth. Add the fruit puree to the mayonnaise and combine well. Stir in the remaining 1/2 teaspoon curry powder. Toss the shrimp with the mayonnaise until evenly coated. Divide the greens among 6 plates and mound the shrimp salad on top. Garnish with kiwi and pineapple before serving.