Shrimp and Mango Salad

Ingredients for 4 servings:

• 1 mango(s)
• 300 g king prawns
• 300 g lamb’s lettuce
• 2 garlic cloves
• 1 small chili pepper(s)
• 3 tbsp olive oil
• 1 sprig(s) coriander, fresh
• ½ lemon(s), the juice
• 6 tbsp plain yogurt
• 1 tsp honey
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Halve the chili pepper, remove the seeds, and cut into thin strips. Peel and press the garlic. Clean and devein the prawns, toss with the garlic, chili, and olive oil, and let them marinate for 1-2 hours. Wash and trim the lamb’s lettuce and arrange it on a plate. Peel the mango, cut three-quarters of the flesh into wedges, and arrange them in a star shape on the salad. Puree the remaining mango for the dressing, finely chop the coriander, and set aside a few leaves for garnish. Mix the mango mixture with the coriander, salt, pepper, yogurt, and lemon juice, and season with honey. Spread over the salad. Briefly fry the prawns until lightly browned on each side, then place them between the mango wedges. Finally, garnish with the remaining coriander leaves.