Caribbean Shrimp Salad With Lime Vinaigrette |
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Prep Time: 80 Minutes Cook Time: 0 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Katherine Hinrichs, West Boothbay Harbor, Maine , Cooking Light, JANUARY 2008 Ingredients:
4 cups chopped cooked shrimp (about 1 1/2 pounds) |
5 tablespoons seasoned rice vinegar, divided |
2 tablespoons chili-garlic sauce (such as lee kum kee) |
1 1/2 tablespoons olive oil |
1 tablespoon grated lime zest |
1/4 cup fresh lime juice (about 3 large limes) |
1/2 teaspoon paprika |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
1 dash salt |
8 cups fresh baby spinach |
1 cup chopped peeled mango (about 1 large) |
1 cup julienne-cut radish |
1/4 cup diced peeled avocado |
1/2 cup thinly sliced green onion |
2 tablespoons unsalted pumpkin seeds |
Directions:
1. Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well.
2. Cover and chill 1 hour.
3. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
4. Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture.
5. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate.
6. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels.
7. Drizzle each salad with 2 tablespoons vinaigrette.
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