Recipe courtesy of Alfred Portale

Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing

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  • Level: Intermediate
  • Total: 36 min
  • Prep: 30 min
  • Inactive: 3 min
  • Cook: 3 min
  • Yield: 4 servings
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Ingredients

Shrimp Marinade:

1/4 cup grapeseed oil

2 tablespoons Spanish-style smoked paprika

1 tablespoon finely grated orange zest

1 tablespoon coarsely cracked black pepper

1/4 teaspoon ground cayenne

3 cloves garlic, minced

12 extra-large shrimp (U-12), peeled and deveined

Citrus Vinaigrette:

2 tablespoons lime juice

1 teaspoon Dijon mustard

1/4 teaspoon finely grated lime zest

1/4 cup grape seed oil

1/4 cup olive oil

Salad:

Coarse salt

1 tablespoon extra-virgin olive oil

4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa

1/4 cup finely diced red onion

1 mango, peeled, seeded, and diced

1 Haas avocado, peeled, seeded, and diced

Freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
  4. 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.
  5. In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
  6. In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
  7. 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.)