Heat a large frying pan over medium heat. Add 1 tbsp. of olive oil. Add the shrimp and turn them until pink on both sides, approximately five minutes. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Remove from heat, and chill shrimp in the refrigerator while you complete the next couple steps.

In a medium-sized bowl, combine the garlic and citrus juices. Slice half the red onion into circles, and then cut those circles into halves. Douse the slices with salt and set aside. Wash, peal, and dice the cucumber into half-inch cubes and set aside.

Chop a small bunch of cilantro until you have approximately four tablespoons and set aside. Cut off the stems of the Serrano peppers and finely chop, then set aside.

Remove the shrimp from the refrigerator and add to the citrus and garlic mixture.

Stir in the chipotle puree; DOLE mandarin wedges, cucumbers, onion slices, Serrano peppers, and cilantro. Cover the bowl with plastic wrap and put in the refrigerator until chilled. Garnish with tortilla or plantain chips.