Chile Mango Salad

Thomas J. Story

Our gently spicy Chile Mango slices add a burst of fruity heat to green salad. Grill a few shrimp on the side and you’ll have an excellent summer lunch or dinner. It also makes a good lunch on the go, packed into a bento box or other reusable container (toss the salad right before you eat)

For Shrimp

About ¼ cup vegetable oil
1 lemon, halved
2 large garlic cloves, peeled and minced
1 tsp. kosher salt
½ tsp. ground red chile, plus more for sprinkling on at end
1 ½ lbs. peeled deveined shrimp, tails on (12 to 15 per lb.), rinsed and drained

For Salad

2 tbsp. sunflower oil
2 tsp. lime juice
½ tsp. each honey and kosher salt
12 cups loosely packed red-leaf lettuce or a mix of lettuces, rinsed, dried and torn into bite-size pieces (about 8 cups)
2 oz. Patagonia Provisions Regenerative Organic Chile Mango, sliced into thin strips, or fresh mango (about 1 cup)
1 avocado, sliced
¼ small red onion, thinly sliced
¼ cup roasted salted pepitas (pumpkin seeds)

Putting It All Together

Marinate shrimp: Whisk ¼ cup oil, juice from ½ lemon, garlic, salt, and chile in a medium bowl. Add shrimp and gently mix to coat well. Cover and chill for 20-30 minutes. Meanwhile, soak 4 (6-8-in.) wooden skewers in water.
While shrimp marinates, make salad: Whisk oil, lime juice, honey and salt in a large serving bowl. Pile the rest of salad ingredients on top and chill until you’re ready to eat.
Preheat a grill to direct high heat (450° to 500°). Thread shrimp on metal or soaked wooden skewers, running skewer through each shrimp once near the tail and once near the head end so it looks like the letter C.
Grill shrimp, turning once, just until they curl tightly and are opaque, 3 to 4 minutes total. Squeeze the remaining lemon half over the shrimp, then sprinkle with a little more oil and chile.
Gently toss salad and serve with shrimp skewers.