How to Make It
Bring a large pot of salted water to boil. Add the shrimp, turn off the heat and gently poach until they just turn pink, 2 to 3 minutes. Drain the shrimp in a colander and rinse with cold water; pat thoroughly dry. Cut shrimp into 1/2-inch pieces.
In a blender or mini food processor, pulse the ginger and garlic until finely chopped. Add the mustard, lime juice, Sriracha, salt, olive oil and half of the cilantro. Puree until smooth.
In a serving bowl, toss the shrimp with the mango, ginger dressing and the remaining cilantro. Arrange lettuce leaves, lime wedges and jalapeño on a platter and serve with Sriracha.
One Serving: 354 cal, 18.7 gm fat, 2.5 gm sat fat, 25.6 gm carb, 3.8 gm fiber, 26.5 gm protein; high in vitamin A and C; gluten- and dairy-free. Tips: This salad is a great base for a brown-bag lunch. Simply wrap the shrimp salad in a whole-wheat tortilla, and instead of the Boston lettuce, use arugula or baby spinach. • To save on time, simply buy cooked shrimp and skip the poaching step. • If you don’t like cilantro, Thai basil is a great substitute.