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.)