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Caribbean Shrimp Salad with Lime Vinaigrette

Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra
Yield 4 servings
CATEGORY WINNEREntrées

"I wanted to create a recipe for a festive meal with local ingredients that could be prepared ahead of time and assembled at the last minute. Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled. I like to serve this dinner salad with multigrain rolls." —Katherine Hinrichs, West Boothbay Harbor, Maine

Ingredients

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

Nutrition Information

  • calories 281
  • caloriesfromfat 32 %
  • fat 10 g
  • satfat 1.7 g
  • monofat 5.7 g
  • polyfat 2.2 g
  • protein 30.3 g
  • carbohydrate 18.4 g
  • fiber 3.6 g
  • cholesterol 252 mg
  • iron 6.3 mg
  • sodium 879 mg
  • calcium 126 mg

How to Make It

  1. Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

  2. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

  3. Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.