Prawn, Mango and Avocado Salad

1 lb. poached jumbo shrimp, chilled, tails off
1 mango, diced
4 avocados, sliced
6 tostadas
Scant ½ tsp Sriracha hot chili sauce (this is VERY spicy, so be careful)
½ head minced romaine lettuce
½ tsp lime juice
Approximately 1/3 cup Hellman’s mayonnaise
Kosher salt
Freshly ground white pepper

Mix the mayonnaise with Sriracha sauce. Add lime juice. Chop shrimp and gently fold in the mayonnaise mixture. Season with kosher salt and fresh ground white pepper. Fold in ½ cup chopped romaine. Place in the refrigerator for 10 minutes. Fold mango into shrimp mixture. Take a tostada and arrange several avocado slices on the bottom. Place scoop of shrimp salad, top with a tostada and repeat. Six tostadas will yield 2 large servings. Please note: You can also substitute chilled, cooked Maine lobster meat for the shrimp or enjoy a mixture of both.

-Flavors And More Magazine: July 2009

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