Shrimp and Mango Salad Salad & Dressings

2 lbs. Large shrimp, uncooked
1 tsp. veg. oil
2 bunches watercress(8 cups)
1 bunch coriander(1 cup leaves)
2 red pepper cut in thin strips
2 ripe mangos cut in thin strips
2 tsp. cumin powder
2 tsp. ground coriander
1 tsp. paprika
2/3 cup 2% yogurt
2 tbsp.minced gingerroot
1 tbsp. minced garlic
grated rind of 1 lime
2 Jalapino peppers, seeded and
finely chopped
1/2 cup mango chutney
1/3 cup lime juice
3 tbsp veg. oil
dash hot sauce

Remove the shells and clean shrimp.

PREPARE MARINADE: Put the cumin,ground coriander and paprika in a hot, unbuttered,fry pan and cook, stirring constantly, for 4 to 5 minutes until spices darken. Remove and let cool.

Combine the cooked spices,yogurt, lime zest, chopped hot peppers.

Add the shrimp to the marinade, stir to cover and marinate from 1 to 24 hours.

PREPARE DRESSING: PureŽ mango chutney until smooth. Add lime juice, oil and hot sauce and blend in processor.( This can be made the day before.)

On the day you are making the salad, drain the shrimp in a colander to remove excess marinade only. Heat a non-stick pan, add 1 tsp. oil and swish to cover. Add shrimp in a single layer and cook for 3 to 4 minutes,turning once. Repeat with rest of shrimp until all of them are cooked.Cool.

Just before serving, toss the watercress, coriander, red pepper slices and mango slices in dressing. (Reserve some of the dressing to toss the shrimp in). Divide among 8 plates. Top with shrimp. Serve.