Caribbean Shrimp Salad with Lime Vinaigrette

By angelahon

Caribbean Shrimp Salad with Lime Vinaigrette

Ingredients

• 4 cups chopped cooked shrimp (about 1 1/2 pounds) $
• 5 tablespoons seasoned rice vinegar, divided
• 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 tablespoons olive oil $
• 1 tablespoon grated lime rind
• 1/4 cup fresh lime juice (about 3 large limes)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• Dash of salt
• 8 cups fresh baby spinach
• 1 cup chopped peeled mango (about 1 large)
• 1 cup julienne-cut radishes $
• 1/4 cup diced peeled avocado $
• 1/2 cup thinly sliced green onions
• 2 tablespoons unsalted pumpkinseed kernels

Preparation

Step 1

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.