This salad consisted of sauteed shrimp, mango, pineapple, coconut, and mixed baby greens. The six tail on shrimp were perfectly sauteed for maximum succulence. The mango was unripe but that works in salad (in Mexico unripe mango is served with lime juice, salt, and chili powder), and the cubes provided a nice crunch. The pineapple pieces added fruitiness and sweetness, and the whole salad was sprinkled with shredded coconut (which was a visual and textural component). I detected some finely chopped and sauteed tomato and onion which I think gave the salad more depth of flavor. The dressing was creamy, sweet, and tangy, but for my taste it could have been even more tangy. This dish was fresh and tropical, and even though it was a salad, for me it was a lovely shrimp dish.
Location: French Corner Cafe, 72423 Highway 111, Palm Desert, California. Date: November 14, 2020.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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