Shrimp, mango, and avocado salad with sliced almonds

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INGREDIENTS

  • 1 pound raw peeled shrimp

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1 large mango, finely diced

  • 1 shallot, finely diced

  • 1 avocado, diced

  • ¼ cup roughly chopped cilantro leaves

  • 3 tablespoons lime juice

  • ½ teaspoon sesame oil

  • 3 cups arugula

  • ¼ cup Mariani Sliced Almonds

INSTRUCTIONS

  1. Heat olive oil in a skillet over medium-high heat.  Add the garlic and sauté for 2 minutes.  Add the shrimp and sauté for 5 minutes.  Set aside.

  2. Add the mango, shallot, avocado, cilantro, lime juice, and sesame oil to a bowl.  Toss to combine.

  3. Toast the almonds.  Add the almonds to a small skillet over medium heat.  Toss over heat for 3-4 minutes, until golden brown.

  4. Assemble the salad.  Add the arugula to a bowl.  Add the shrimp and mango mixture.  Toss to combine.  Sprinkle the almonds on top.