Cuban Shrimp Salad

For extra flavor use the Cuban Rub from my Air Fryer Salmon and give the prawns a good sprinkle

PRAWN AND MANGO SALAD INGREDIENTS                                                      

Sea salt and black pepper

12 jumbo prawns

4 wooden skewers soaked in water

Prawn Glaze

1/2 cup mango preserves

2 tablespoons mango vinegar (King Sooper’s)

2 tablespoons rum

1 teaspoon minced jalapeno

1 clove garlic minced


12 ounces mixed salad greens

1 avocado sliced

1 fresh mango sliced

1/4 red onion thinly sliced

1/4 cup torn basil leaves

1/4 cup torn mint leaves

1/4 cup cilantro leaves.

Mango Dressing

1/4 cup mango vinegar

1 teaspoon honey

1 teaspoon dijon

salt & pepper

3/4 cup extra virgin olive oil

For the glaze: In a small sauce pan over low heat saute the jalapenio and garlic. When translucent add the rum, vinegar and mango preserves. Cook for 2 – 3 minutes. Remove from heat and let cool.

For the vinaigrette: Pour vinegar in small mixing bowl add dijon, honey, salt & pepper. Whisk until incorporated. Slowly drizzle in olive oil, whisking constantly until emulsified. 

For the salad: Preheat your grill to 400*Season the prawns with salt and pepper. Make the grilling glaze by mixing the mango preserves, mango vinegar, rum, jalapeƱo and garlic. Place the prawns on 4 skewers and brush with the mango glaze. Place on the preheated grill and cook approximately 2 minutes per side, until prawns turn pink and opaque. 

To plate: place a handful of mixed greens on each plate, arrange the mango, avocado, red onion, basil, mint, cilantro and coconut. Garnish with prawns, sprinkle with cashews. Drizzle with mango vinaigrette.