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Gluten Free Shrimp Avocado and Mango Stack
Prep time
Total time
Author: Jan Withington
Recipe type: Side Dishes
Serves: 4
Ingredients
- ½ pound cooked baby shrimps
- 1 cup ripe mango, diced
- 1 avocado, diced
- ½ red bell pepper, diced
- 1 small jalapeno pepper, minced
- 2 tablespoons fresh chives, finely chopped
- ½ cup Hellmann's Mayo - gluten free
- ½ stalk celery, minced
- 1 tablespoon French's Dijon Mustard - gluten free
- 1 green onion, minced (white and pale part only)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- fresh basil for garnish
- ½ teaspoon McIlhenny Co.Tabasco Sauce - gluten free
- salt and pepper
Instructions
- In a medium bowl, combine mayo, celery, mustard, green onion, lemon juice, garlic, tabasco sauce, 1 tablespoon of the chives and season with salt and pepper.
- Add the shrimps and stir to incorporate the ingredients.
- In another small bowl, combine mango, bell pepper and jalapeno pepper.
- Using a round cookie cutter, place the diced avocado inside the cookie cutter at the center of the plate. Then top with the mango mixture. Top with the shrimp mixture. Garnish with basil and chives. Serve
