Tropical Seafood Salad
|Unpeeled medium shrimp||1 Pound (Fresh Ones)|
|Ripe mangoes||2 Small, peeled and seeded|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Finely chopped jalapeno||1 1⁄2 Tablespoon|
|Dark rum||1 1⁄2 Tablespoon|
|Olive oil||1 1⁄2 Teaspoon|
|Freshly ground pepper||3⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Tuna steak||6 Ounce (1 Steak, 1 Inch Thick)|
|Torn spinach leaves||6 Cup (96 tbs) (Fresh Ones)|
|Diced purple onion||1⁄2 Cup (8 tbs)|
|Breadsticks||8 (Plain Ones)|
Peel and devein shrimp; set aside.
Coarsely chop 1 mango.
Slice remaining mango into 1/4-inch-thick slices; set aside.
Combine chopped mango, lime juice, and next 5 ingredients in container of an electric blender or food processor.
Cover and process until smooth, stopping once to scrape down sides; set aside.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil, and place over medium-high heat until hot.
Add shrimp, and saute 3 minutes.
Remove from skillet, and set aside.
Add tuna to skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Remove from heat, and let cool completely.
Flake tuna into large pieces with a fork.
To serve, place 1 1/2 cups spinach on each of 4 plates.
Arrange sliced mango, shrimp, and tuna evenly over spinach; sprinkle with onion.
Drizzle mango mixture evenly over salads.