Shrimp, Spiced Mango, And Avocado Salad With Citrus Dressin

Shrimp, Spiced Mango, And Avocado Salad With Citrus Dressin
Shrimp, Spiced Mango, And Avocado Salad With Citrus Dressin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • SHRIMP MARINADE:

  • 1/4

    cup grapeseed oil

  • 2

    tablespoons Spanish-style smoked paprika

  • 1

    tablespoon finely-grated orange zest

  • 1

    tablespoon coarsely-cracked black pepper

  • 1/4

    teaspoon ground cayenne

  • 3

    garlic cloves minced

  • 12

    extra-large shrimp - (U-12) peeled, deveined

  • CITRUS VINAIGRETTE:

  • 2

    tablespoons lime juice

  • 1

    teaspoon Dijon mustard

  • 1/4

    teaspoon finely-grated lime zest

  • 1/4

    cup grape seed oil

  • 1/4

    cup olive oil

  • SALAD:

  • Coarse salt to taste

  • 1

    tablespoon extra-virgin olive oil

  • 4

    cups torn soft lettuces - (loosely packed) (such as red oak and lolla rossa)

  • 1/4

    cup finely-diced red onion

  • 1

    mango peeled, seeded, and diced

  • 1

    Haas avocado peeled, seeded, and diced

  • Freshly-ground black pepper to taste

Directions

Make the Marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6. Make the Vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside. Make the Salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp. Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat. In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste. In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper. Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.) This recipe yields 4 servings.

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