Fiesta Shrimp Salad - cooking recipe

Ingredients

2 1/2 cups pineapple, passionfruit pure juice from concentrate divided
2 (680 g) bags frozen extra large freshwater shrimp (16-20 count per bag, thawed)
1 teaspoon grated lime zest
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 ripe mangoes, peeles and diced
1 small red onion, diced
1 red pepper, diced
1 English cucumber, diced
1 (142 g) package mixed baby greens

Preparation

In a saucepan, bring 2 cups fruit juice and 1 cup water to a simmer over medium-high heat. Add shrimp and return to a simmer. Remove from heat; cool to room temperature. Peel shrimp. Return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
In a small saucepan over medium heat, reduce remaining 1/2 cup juice by half; set aside to cool. When cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
Lightly toss mango, onion, red pepper, and cucumber with 3 tablespoons of dressing mix.
To serve, divide salad greens between 8 salad plates or bowls. Spoon mango and vegetables mixture evenly over greens. Drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.