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“Add some sizzle to your summer with this bold recipe that draws inspiration from South of the border. From Mexico's sunny coasts to South America's luscious rainforests, we love the heat and passion that radiates from Latin cuisine, So invite some friends over, and turn up the tunes, and get ready to host the finest fiesta on the block!!”

Ingredients Nutrition


  1. In a saucepan, bring 2 cups fruit juice and 1 cup water to a simmer over medium-high heat. Add shrimp and return to a simmer. Remove from heat; cool to room temperature. Peel shrimp. Return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
  2. In a small saucepan over medium heat, reduce remaining 1/2 cup juice by half; set aside to cool. When cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
  3. Lightly toss mango, onion, red pepper, and cucumber with 3 tablespoons of dressing mix.
  4. To serve, divide salad greens between 8 salad plates or bowls. Spoon mango and vegetables mixture evenly over greens. Drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.

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