Spinach salad with buckwheat mango and shrimp
For 4 as an appetizer
1 cup buckwheat
12 fresh or frozen shrimp peeled
30 grams butter (~1 ounce)
1/4 kilo spinach leaves rinsed and dried
1 peeled and diced mango
1/2 cup sweet concentrated lemon juice
1/4 cup olive oil
2 chopped mint leaves
1/4 teaspoon white pepper
1/2 teaspoon salt
*we recommend pineapple and orange if mango is off season.
Rinse the buckwheat till the water is clear and drain for 30 minutes.
Cut the shrimp lengthwise.
Heat the butter in a pan, when the butter starts sizzling add the shrimp and steam 1 for minute for each side of the shrimp till their color changes to pink-orange.
Mix all the ingredients for the sauce in a bowl and stir.
Pour the shrimp (with the pans liquids) and mix with buckwheat, spinach, mango and sauce. We recommend you use your hands to mix it all together.
The dish should be full of liquids, for the buckwheat will keep on absorbing the liquids.
Let it rest for at least 15 minutes, serve 2 hours after refrigerating.