Shrimp, Avocado And Mango Salad

At the beginning you need: 1/2 pound of shrimp (12- 15 small shrimp per portion) 1 tablespoon of olive oil 1 garlic clove, crushed 1 small mango, thinly sliced 1 avocado, thinly sliced 1 romaine lettuce or 2 baby romaine, shredded salt and pepper Vinaigrette 1 shallot, thinly sliced 3 tablespoons of balsamic vinegar 2 tablespoons of sherry vinegar 6 tablespoons of extra virgin olive oil 1 tablespoon of honey or agave syrup salt and pepper Instructions In a frying pan, put the balsamic vinegar and honey, over low heat, let it reduce for a couple of minute, take of the heat and reserve. Season your shrimp with the crushed garlic, salt and pepper, in a frying pan, heat the olive oil, and when is hot, add your shrimp and let it cook until they change colors, then they are done, take them off the heat and reserve. In a small bowl mix all the ingredients from the vinaigrette, and reserve. In a serving plate, put your lettuce, top with the mangoes and avocados arrange like a fan, then top of with the shrimp. Refrigerate until service. At the table let each person season with the vinaigrette as much or as little they wish.