Preparation / Directions:
Trim tough ends of cabbage leaves. Cook 4 leaves in boiling water for 30 seconds; drain. Repeat procedure with remaining 4 leaves; set aside.
Peel and devein shrimp. Combine shrimp and next 3 ingredients; stir well. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add shrimp mixture, and saute 5 minutes or until done.
Place 3 shrimp in center of each cabbage leaf; fold 2 opposite ends over. Arrange 1/2 cup alfalfa sprouts on a salad plate; top with 1 cabbage roll, seam side down, and 1/4 cup Mango Salsa. Yield: 8 servings.
INSTRUCTIONS FOR MANGO SALSA: Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill.