Instructions: The contrast of hot and sweet flavors and soft and crunchy textures creates a mouth-watering dish that is easy to assemble and serve.

For this quick dinner, I added red peppers and crisp snow peas to the shrimp and mango to make a quick entree. A rice salad accented with cilantro is all you need to complete the meal.

I cut the mango into cubes for the salad. Here is a quick way to do that:

Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through the skin to the flesh. Bend the skin backward so that the cubes pop up.

Slice the cubes away from the skin. Score and slice any fruit left on the pit.

Tips
Buy shelled, cooked shrimp from the supermarket.

Any type of rice can be used.

Any type of salad dressing can be used for the rice salad.

A quick way to process cilantro is to wash, dry and snip the leaves with a scissors right off the stem.

Basil, parsley, chives or scallions can be used instead of cilantro for the rice salad.

Wine suggestion: Mangoes and shrimp need a wine with a tad of sweetness; maybe an off-dry Riesling.

(See Spicy Shrimp and Mango Salad, in this collection.)

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