Look for the bottled mango in the refrigerated food section of the produce department. Roasted bottled bell pepper is usually in the condiment aisle near the olives.
Ingredients2 cups water
5 tablespoons lemon juice, divided
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 pound peeled and deveined shrimp
1 to 2 tablespoons chili sauce
1 tablespoon sesame oil
1 cup halved grape tomatoes
1 cup bottled chopped mango
1/2 cup sliced bottled red bell pepper
8 Bibb lettuce leaves
Preparation
Combine water, 1 tablespoon juice, salt, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Add shrimp. Cover, reduce heat, and simmer 3 minutes or until the shrimp are done. Drain shrimp, and discard bay leaf. Set shrimp aside.
Combine remaining 1/4 cup juice, chili sauce, and oil in a large bowl; stir with a whisk. Gently stir in shrimp, tomatoes, mango, and bell pepper. Line 4 plates evenly with lettuce leaves. Divide salad among plates.
Yield
4 servings (serving size: 1 cup of salad and 2 lettuce leaves)
