SHRIMP AND MANGO COCKTAIL

1 pound large shrimp, deveined (about 20)
1 mango, peeled and diced (about 2 cups)
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 tablespoons chopped fresh mint, plus sprigs for garnish
1 1/2 tablespoons finely chopped red onion
1 clove garlic, minced
Salt and pepper

In a large pot of boiling, salted water, cook the shrimp until pink and opaque, 1 to 2 minutes. Drain and rinse under cold water. Discard the shrimp tails and chop the meat in half.

Transfer the shrimp to a bowl. Place the mango in a separate bowl.

In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeno and garlic; season to taste with salt and pepper. Pour half the vinaigrette over the shrimp and toss; pour the remaining vinaigrette over the mango and toss.

Spoon layer of mango into 4 martini glasses. Top with a layer of shrimp, then another layer of mango. Top each serving with a mint sprig.

Makes 4 servings
Source: Everyday with Rachael Ray