Shrimp & Mango Salad Bowl


- 1 ea Turmeric Yellow SushiParty Soy Wrapper
- 1 ea Paprika Orange SushiParty Soy Wrapper
- 3 ea Shrimp(g/h) 31-35 ct. peeled and deveined
- 1 tsp Olive oil
- 1/2 tsp Minced shallot
- 1/4 tsp Garlic, minced
- 1/2 tsp Dijon mustard
- 1 tbsp Orange juice
- 2 tsps Honey
- 1/2 tbsp Rice wine vinegar
- 3 tbsps Vegetable oil
- 1 sprig Fresh sage, chiffonade
- 2 1/2 oz Baby mixed lettuce, cleaned
- 1/2 oz Red onion, cut in rings
- 1 oz Tomatoes, chopped
- 1/4 ea Mango, peeled and cut into wedges
- 1 pinch Salt and pepper

For Bowl (Preheat oven to 325 degrees)

  1. Place a small, oven safe bowl upside down on a baking tray.
  2. Layer Turmeric Yellow and Paprika Orange SushiParty Soy Wrapper fanned on top of each other.
  3. Bake in the oven for 2-3 minutes until edges begin to crisp.
  4. Allow to cool.

For Shrimp

  1. Season shrimp with salt and pepper.
  2. Using a sauté pan, add olive oil and sauté shrimp until fully cooked. Set aside.

For Vinaigrette

  1. In a mixing bowl, combine shallots, garlic, Dijon mustard, orange juice, honey, vinegar and sage.
  2. Slowly drizzle in olive oil until emulsified.
  3. Season with salt and pepper to taste.

To Build

  1. Place baked SushiParty Soy Wrapper bowl on serving plate.
  2. Toss mixed greens with 1 oz of vinaigrette and place inside SushiParty Soy Wrapper bowl.
  3. Top with mango, shrimp, red onion and tomatoes. Drizzle with vinaigrette and garnish with sage leaf.