Ingredients:

-1 pound large shrimp, deveined
-1 mango, peeled and diced
-3 tablespoons olive oil
-juice of 1 lime
-2 tablespoons chopped fresh mint, plus sprigs for garnish
-1 1/2 tablespoons finely chopped red onion
-1 jalapeno chile, seeded and finely chopped
-1 clove garlic, minced
-salt
-pepper

1. In a large pot of boiling, salted water, cook the shrimp until pink and opaque, 1 to 2 minutes
2. Drain and rinse under cold water
3. Discard the shrimp tails and chop the meat into bite-size chunks
4. Transfer the shrimp to a bowl
5. Place the mango in a separate bowl
6. In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeno and garlic; season to taste with salt and pepper
7. Pour half the vinaigrette over the shrimp and toss; pour the remaining vinaigrette over the mango and toss
8. Spoon a layer of mango into 4 glasses
9. Top with a layer of shrimp, then another layer of mango
10. Top each serving with a mint sprig