Ingredients

• 1/2 small red onion
• 1 small clove garlic
• Kosher salt
• Juice of 2 limes
• 1/2 teaspoon chili powder
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds cooked medium shrimp, peeled
• 1 ripe mango, peeled, pitted and diced
• 1 14-ounce can black beans, rinsed and drained
• 1 head romaine lettuce or 3 romaine hearts, torn into bite-size pieces
• Large handful fresh cilantro leaves, chopped
• 1 cup mixed cherry tomatoes

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Instructions

1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.