Caribbean Shrimp Salad

This recipe by Jane Black of the Washington Post has everything you need to satisfy- Grilled shrimp, creamy avocado, sweet mango and a bit of tang from the lime juice.

• Ready In: 18 mins
• Serves: 1

Ingredients

• 1⁄8 teaspoon sea salt, plus more as needed
• 1⁄4 teaspoon ground cumin
• 6  large shrimp, peeled and deveined, uncooked
• 1 1⁄2 tablespoons olive oil
• 1  mango, cut into thin slices (champagne)
• 1⁄2-1  Hass avocado, cut into 3/4 inch dice (or 1/2-1 red onions, cut into 5 - 6 very thin slices)
• 1  tablespoon cilantro leaf, coarsely chopped
• 1  teaspoon lime juice, freshly squeezed

Directions

1. Combine sea salt and cumin in small bowl. Lightly dust shrimp with mixture.
2. Heat 1/2 tablespoon olive oil in medium skillet over high heat; swirl to coat pan evenly.
3. Add shrimp and cook 1 to 2 minutes, until they are just opague, then turn them over and ocok for 30 seconds or so. Remove from heat.
4. Fan mango slices on a dinner plate.
5. Arrange shrimp, avocado and red onion on top.
6. Sprinkle with chopped cilantro, then drizzle with remaining tablespoon of olive oil and lime juice.
7. Sprinkle with sea salt to taste.
8. Serve immediately.