Fiesta Shrimp Salad

• 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

1. 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.
2. 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.
3. Lightly toss mango, onion, red pepper, and cucumber with 3 tablespoons of dressing mix.
4. 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.

pineapple, shrimp, lime zest, lime juice, extra virgin olive oil, salt, pepper, mangoes, red onion, red pepper, cucumber, baby greens

Taken from www.food.com/recipe/fiesta-shrimp-salad-371714 (may not work)