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Directions

PREPARE the shrimp in a medium skillet according to package directions. Transfer the shrimp to large bowl with a slotted spoon. Reserve the pan sauce and stir in the lime juice and hot sauce, set aside.

TOSS the shrimp with the chickpeas, hearts of palm, tomatoes and the fresh herbs. Add the pan sauce and toss again. Season with salt and pepper to taste.

PEEL and cut the mango off the pit in large pieces; slice into thin strips. Arrange the romaine leaves and mango slices on 4 plates. Top with the shrimp salad and serve.

Recipe courtesy of the Food Network Kitchens.

From Thuy G.: I served this on top of grilled fresh pineapple rings instead of mango and everybody thought it was great.

From Chrissy S.: I serve this with mango juice to bring out the tropical flavor.

Ingredients

1 (10 oz) package SeaPak® Shrimp Scampi, frozen

1/4 cup freshly squeezed lime juice (about 2 limes)

1 teaspoon hot sauce

1 can (19 oz) chickpeas, drained and rinsed

1 can (7.75 oz) hearts of palm, sliced into 1/2" pieces

1 cup grape tomatoes, halved

1/2 cup chopped fresh mint, or cilantro leaves, or a combination

1 ripe mango

4 romaine lettuce leaves Kosher salt and freshly ground black pepper

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