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From the kitchen of Sharmagne Leland-St. John 1 ripe mango 2 cups arugula ½ cup parsley, minced 6 jumbo shrimp, cooked 2 tablespoons freshly squeezed lemon juice 3-4 tablespoons olive oil Crushed red pepper flakes, to taste Grill or broil the shrimp. Whisk together the lemon juice, olive oil and crushed red pepper flakes. Peel and slice the mango into slivers. Set aside. Place the arugula and parsley in a bowl and toss, add the shrimp and toss again. Place on a plate add the mango slivers over the top. Drizzle the vinaigrette over all.
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