Shrimp and Mango Salad
Trim and rinse the lettuce hearts and shake dry. Remove the tough stems from the arugula and also rinse and shake dry. Slice the mango on both sides of the pit, scoop out the flesh and cut into wedges.
Rinse the chile peppers. Slice the whole chile pepper multiple times with a knife but so that it is still connected at the stem. Place in cold water so that it opens up. Trim the half chile pepper, remove the seeds, rinse and chop very finely.
For the dressing, mix the vinegar with 5 tablespoons of oil, the chile pepper cubes, the orange juice and the sugar and season with salt and pepper.
Heat the remaining oil in a pan and fry the shrimp and garlic in it briefly. Season with salt and pepper.
Arrange the lettuce, mango slices and shrimp in a bowl or on a plate, drizzle with the salad dressing and serve garnished with the chile pepper blossom.