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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Sweet fruit complements the Caribbean spices on the shrimp. If you're short on time, look for refrigerated precut pineapple and mango. Ingredients:
1 tablespoon sherry vinegar |
1/2 teaspoon honey mustard |
2 tablespoons olive oil, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper |
2 1/2 teaspoons salt-free caribbean seasoning |
1 1/2 pounds medium shrimp, peeled and deveined |
2 (8-ounce) packages mixed salad greens (about 8 cups) |
1 cup chopped peeled mango |
1 cup coarsely chopped pineapple |
1 cup sliced green onions |
Directions:
1. Combine vinegar, mustard, 1 tablespoon oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Set aside.
2. Combine Caribbean seasoning, remaining 1/4 teaspoon salt, and shrimp in a large bowl; toss well. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook shrimp 3 to 4 minutes per side or until done.
3. Combine greens and next 3 ingredients in a bowl. Add dressing, tossing gently to coat. Divide salad among 4 plates. Top with shrimp.
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