1 mango
2 teaspoons lemon or lime juice
1 pound large shrimp
1 teaspoon chicken stock
1 teaspoon chili powder
1 teaspoon hot sauce
1 1/2 cups pineapple chunks, fresh or canned
1 cup chopped tomato
1 red onion, thinly sliced
mixed lettuce greens
Puree peeled mango with lemon or lime juice, reserve. In a sauce pan, combine shrimp, stock, chili and hot sauce. Cook till the shrimp are done. Remove from heat, add tomatoes, pineapple and onion. Chill. Arrange on lettuce, spoon mango dressing over.
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