Recipe courtesy of Alfred Portale
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Total:
36 min
Prep:
30 min
Inactive:
3 min
Cook:
3 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Shrimp Marinade:
Citrus Vinaigrette:
Salad:

Directions

Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.

Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.

Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.

Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.

In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.

In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.

Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

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