Shrimp, Spiced Mango, And Avocado Salad With Citrus Dressin

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.