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servings:

Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime juice.

• 1/2 medium red onion, very thinly sliced (about 1 cup)
• 1/2 cup plus 1 tablespoon fresh lime juice (from about 8 limes)
• 8 ounces baby spinach
• 1 large mango (about 1 pound)
• 10 ounces large shrimp, peeled and deveined, tails intact
• 1 teaspoon coarse salt
• Freshly ground pepper, to taste
• 1/8 teaspoon cayenne pepper, or to taste
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 tablespoons coarsely chopped fresh cilantro leaves

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