Summer Shrimp Salad

Wash and rinse the basil. Set aside.

Cut the jalapeno peppers into thin slices and add to a large bowl. Juice and zest lime over the peppers. Add the ponzu and curry powder.

Use a vegetable peeler to remove the skin of the mangoes. Cut the fruit up into thin strips and lay over the marinating jalapenos.

Cut the avocados in half and carefully remove pits. Using a large spoon, scoop the flesh out, slice into strips and add to the bowl.

Rinse the shrimp and toss with the ingredients in the bowl. Divide among four plates or bowls, sprinkle basil leaves on top and serve.

Notes:
Ready-cooked shrimp is the quickest for this salad.
Frozen cooked shrimp doesn’t take much time to prepare. Remove shrimp from packaging and thaw them in cold water while you get the rest of your ingredients ready.