Shrimp and Tropical Fruit Salad
- 24 shrimp (fully cooked with tails intact)
- For the salad
- 1 cut Galia melon
- 2 yellow Peaches (ripe)
- 1 handful Arugula
- 1 handful Lettuce
- 1 handful Oak leaf lettuce
- 1 small red onion
- 1 garlic clove (finely chopped)
- 1 centimeter ginger (finely chopped)
- 2 tablespoons vegetable oil
- 2 tablespoons balsamic vinegar
For the salad: Peel the melon, scoop out and discard the seeds and cut the flesh into bite-size pieces. Blanch the peaches in a pot of boiling water for 10 seconds, peel, halve, remove the pit and cut the flesh into bite-size pieces.
Rinse the salad greens and shake dry. Peel the onion, halve and cut into very thin strips.
In a bowl, mix the salad with the garlic, ginger, onion, melon and peach pieces, vinegar and oil.
For the fruit sauce: Peel the mango and cut the flesh from the pit, coarsely chop, transfer to a blender with the mango juiceand puree. Pour onto 4 plates. Pack the salad tightly into 4 bowls to form a compact round shape, then lift it out of the bowls and place on top of the mango sauce. Arrange the shrimp around the salad and spoon several small dots of balsamic into the mango sauce. Top each salad with one sliced, fanned strawberry garnish and serve immediately.