Caribbean Shrimp Salad With Lime Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
I found this recipe in Cooking Light Feb 2008 magazine. Sounds delicious! Ingredients:
4 cups cooked shrimp, chopped (about 1 1/2 lbs) |
5 tablespoons rice vinegar, divided |
2 tablespoons chili-garlic sauce |
1 1/2 tablespoons olive oil |
1 tablespoon lime peel, grated |
1/4 cup lime juice, freshly squeezed |
1/2 teaspoon paprika |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
1 dash salt |
8 cups fresh spinach leaves |
1 cup mango, chopped and peeled |
1 cup radish, julienne cut |
1/4 cup avocado, peeled and diced |
1/2 cup green onion, thinly sliced |
2 tablespoons sunflower seeds |
Directions:
1. Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
2. Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
3. Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.
|
|