Tropical Seafood Salad

• 1 pound unpeeled medium-size fresh shrimp
• 2 small ripe mangoes, peeled and seeded
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons finely chopped jalapeno pepper
• 1 1/2 tablespoons dark rum
• 1 1/2 teaspoons olive oil
• 3/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• Vegetable cooking spray
• 1 teaspoon olive oil
• 1 (6-ounce) tuna steak (1 inch thick)
• 6 cups torn fresh spinach leaves
• 1/2 cup diced purple onion
• 8 plain breadsticks

1. Peel and devein shrimp; set aside.
2. Coarsely chop 1 mango. Slice remaining mango into 1/4-inch-thick slices; set aside. Combine chopped mango, lime juice, and next 5 ingredients in container of an electric blender or food processor. Cover and process until smooth, stopping once to scrape down sides; set aside.
3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil, and place over medium-high heat until hot. Add shrimp, and saute 3 minutes. Remove from skillet, and set aside. Add tuna to skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat, and let cool completely. Flake tuna into large pieces with a fork.
4. To serve, place 1 1/2 cups spinach on each of 4 plates. Arrange sliced mango, shrimp, and tuna evenly over spinach; sprinkle with onion. Drizzle mango mixture evenly over salads. Serve with breadsticks.

shrimp, mangoes, lime juice, jalapeno pepper, dark rum, olive oil, freshly ground pepper, salt, vegetable cooking spray, olive oil, tuna, fresh spinach leaves, purple onion, breadsticks

Taken from www.myrecipes.com/recipe/tropical-seafood-salad (may not work)