Julienne is a term that means to cut food into thin matchstick-sized strips. Quickly cut julienne strips by cutting the vegetable into 1/8-inch-thick slices. Then, stack the slices and cut lengthwise into thinner strips.
1 teaspoon Creole or Cajun seasoning
1 teaspoon Hungarian sweet paprika or paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 pounds large shrimp, peeled and deveined
2 1/2 tablespoons vegetable oil, divided
1/3 cup fresh lime juice (about 2 1/2 limes)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons honey
1 (15-ounce) package gourmet salad greens (such as Fresh Express Spring Mix)
1 1/4 cups diced peeled mango (about 1)
1 cup (2-inch) julienne-cut peeled jícama (about 1 small)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
How to Make It
Combine first 4 ingredients in a small bowl. Sprinkle mixture evenly over shrimp; toss gently.
Heat 1 1/2 teaspoons oil in a Dutch oven coated with cooking spray over medium-high heat. Add shrimp; sauté 6 to 8 minutes or until shrimp are done. Remove from heat; cool.
Combine 2 tablespoons oil, lime juice, and next 3 ingredients in a small bowl, stirring with a whisk.
Combine salad greens and next 4 ingredients in a large bowl; toss gently. Drizzle oil mixture over salad; toss well. Place 2 cups salad mixture on each of 4 serving plates. Arrange 1/4 of shrimp over top of each salad.