Spicy Shrimp Salad With Mango, Avocado and Lime Vinaigrette

Name: Spicy Shrimp Salad With Mango, Avocado and Lime Vinaigrette
Prep time: 1 h 30 min
Cook time: 2 min
Total time: 1 h 32 min
Yield: 4 salads, 4 serving(s)
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person); 1/2 cup plus 2 tablespoons grapeseed oil; 3 garlic cloves, peeled and finely chopped; 2 tablespoons smoked paprika; 1/4 teaspoon plus a pinch cayenne pepper; 1 teaspoon heaping orange zest, finely grated; 1 tablespoon coarsely cracked black pepper; 1/4 cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest; 1/2 teaspoon Dijon mustard; 1 teaspoon coarse salt, plus more to taste; 1/4 cup extra virgin olive oil; freshly ground white pepper, to tate; 1/2 small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced); 1 mango, peeled, seeded and cut into 1/2-inch dice; 1 avocado, peeled, pitted and cut into 1/2-inch dice; 4 cups lettuce (recommended red oak or lolla rossa)

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Recipe by Epi Curious

From Alfred Portale's book, "Simple Pleasures". You can add some diced papaya or pineapple in addition to the mango, if desired. Sliced scallions would be a fine alternative to the red onion in the salad. Prep time includes 1 hour marinating time prior to cooking the shrimp.

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READY IN: 1hr 32mins

SERVES: 4

YIELD: 4 salads

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs large shrimp, peeled and deveined (3 to 4 per person)
¹⁄₂

cup plus 2 tablespoons grapeseed oil
3

garlic cloves, peeled and finely chopped
2

tablespoons smoked paprika
¹⁄₄

teaspoon plus a pinch cayenne pepper
1

teaspoon heaping orange zest, finely grated
1

tablespoon coarsely cracked black pepper
¹⁄₄

cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest
¹⁄₂

teaspoon Dijon mustard
1

teaspoon coarse salt, plus more to taste
¹⁄₄

cup extra virgin olive oil
freshly ground white pepper, to tate
¹⁄₂

small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced)
1

mango, peeled, seeded and cut into 1/2-inch dice
1

avocado, peeled, pitted and cut into 1/2-inch dice
4

cups lettuce (recommended red oak or lolla rossa)

DIRECTIONS

Put the shrimp in a bowl.
Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

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