Grilled Shrimp, Melon and Mango Salad with Honey-Mint Dressing

Ingredients

For the Salad:

1 pound shrimp, grilled, peeled
1 ripe mango
1/2 of a honeydew melon, diced
8 cherry tomatoes, halved
1 1/2 cups arugula
1/4 of a seedless cucumber, sliced
fresh mint leaves to garnish

For the Honey-Mint Dressing:

2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon honey
2 tablespoons chopped fresh mint
Black pepper, to taste

Method of Preparation:

1. Prepare the dressing:  In a large bowl, whisk together all the dressing ingredients, seasoning to taste with the black pepper; set aside.
1. Halve the mango lengthwise, cutting down around each side of the pit. Cut the flesh on each half in a criss-cross pattern to make cubes, and then cut the cubes away from the skin.
2. In a medium bowl place the mango, melon, and tomatoes.  Add the dressing and gently toss to coat.
3. Arrange the arugula, cucumber slices, and grilled shrimp decoratively around the edge of a shallow serving dish. Spoon the mango salad into the center. Garnish with mint leaves and serve.

It’s Keep Composed recipe week on Cooking With Class, June 15, 2009. Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.