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MANGO SALAD SPRINGING WITH SHRIMP
Ingredients
Shrimp Marinade:
1/4 cup Grapeseed oil
2 TBS Spanish-style smoked paprika
1 TBS Orange zest (finely grated)
1 TBS Black Pepper (coarsely cracked)
1/4 tsp Ground cayenne
3 cloves Garlic, minced
12 ea Extra-large shrimp (U-12), peeled and deveined
Citrus Vinaigrette:
2 TBS Lime juice
1 tsp Dijon mustard
1/4 tsp Finely grated lime zest
1/4 cup Grape seed oil
1/4 cup Olive oil
Salad:
Coarse salt
1 TBS extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Hass avocado, peeled, seeded, and diced
Freshly ground black pepper
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.)
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