Caribbean Shrimp Salad With Lime Vinaigrette

Katherine Hinrichs, West Boothbay Harbor, Maine , Cooking Light, JANUARY 2008

• Ready In: 1 hr 20 mins
• Serves: 4

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.