Mango Lime Vinaigrette Dressing

from the kitchen of Chef Paul Prudhomme

Makes about 2 cups

Used in the Hawaiian Shrimp Salad recipe.
1 cup vegetable oil
1/3 cup lime juice, fresh
6 tablespoons Lime Simple Syrup (recipe follows)
2 tablespoons shallots, minced
1 teaspoon lime zest
¼ teaspoon Chef Paul Prudhomme's Vegetable Magic®
¼ teaspoon pink peppercorns, crushed
2 tablespoons mirin (Japanese rice wine)
½ piece ripe mango, diced
how to prepare

Puree all ingredients except oil in a blender. Process until combined, then add oil slowly until well blended.

Lime Simple Syrup

¼    cup      water
6     Tbsp    sugar
1     Tbsp    lime zest

Reduce sugar, water and lime zest until it starts to thicken. Chill