Sweet fruit complements the Caribbean spices on the shrimp. If you're short on time, look for refrigerated precut pineapple and mango.
Oxmoor House OCTOBER 2006
1. Combine vinegar, mustard, 1 tablespoon oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Set aside.
2. Combine Caribbean seasoning, remaining 1/4 teaspoon salt, and shrimp in a large bowl; toss well. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook shrimp 3 to 4 minutes per side or until done.
3. Combine greens and next 3 ingredients in a bowl. Add dressing, tossing gently to coat. Divide salad among 4 plates. Top with shrimp.
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