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Ingredients
Recipe yields 8 servings
Juicy mangoes are the star of this delightfully tangy Mexican cocktail dish. Each bite comes equipped with beefsteak tomatoes, bell peppers and a citrus-based dressing that does not disappoint.
Recipe yields 8 servings
Fill a large saucepan three-quarters full with water and bring to a boil over high heat. Add shrimp, salt and black pepper to taste, and cook for 40 seconds. Drain shrimp in a colander. With a knife, dice shrimp into 3/4-inch pieces. Transfer shrimp to a bowl and cover and chill.
Make marinade in a blender, by combining 2 1/2 cups of the tomatoes; three-quarters of the bell peppers; half of each juice; horseradish; and honey. Blend until smooth.
In a large bowl, combine shrimp, marinade and 1/4 cup cilantro; toss to combine. Marinate for 1 hour, covered and chilled.
Make salsa in a large bowl by combining remaining bell peppers; onion; mangoes; remaining tomatoes; remaining cilantro; olive oil; remaining juices; and black pepper to taste. Toss to combine and set aside.
Spoon shrimp mixture into cocktail glasses, top with mango salsa, and garnish with chives.