Caribbean Shrimp Salad with Lime Vinaigrette

Caribbean Shrimp Salad with Lime Vinaigrette
Photo by Howard L. Puckett

Ingredients

  • 5 tablespoons seasoned rice vinegar, divided
  • Dash of salt
  • 8 cups fresh baby spinach
  • 4 cups chopped cooked shrimp (about 1 1/2 pounds)
  • ½ teaspoon ground cumin
  • ¼ cup diced peeled avocado
  • 1 cup chopped peeled mango (about 1 large)
  • + 9 more ingredients
    • 1 ½ tablespoons olive oil
    • 2 tablespoons unsalted pumpkinseed kernels
    • 1 cup julienne-cut radishes
    • 1 tablespoon grated lime rind
    • ½ cup thinly sliced green onions
    • 2 garlic cloves, minced
    • ½ teaspoon paprika
    • ¼ cup fresh lime juice (about 3 large limes)
    • 2 tablespoons chili garlic sauce (such as Lee Kum Kee)

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk. Place 2 cups spinach on each of 4 plates; top each serving ...

View full recipe at My Recipes

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