Caribbean Shrimp Salad With Lime Vinaigrette
- 4 cups cooked shrimp, chopped (about 1 1/2 lbs)
- 5 tablespoons rice vinegar, divided
- 2 tablespoons chili-garlic sauce
- 1 1/2 tablespoons olive oil
- 1 tablespoon lime peel, grated
- 1/4 cup lime juice, freshly squeezed
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 dash salt
- 8 cups fresh spinach leaves
- 1 cup mango, chopped and peeled
- 1 cup radish, julienne cut
- 1/4 cup avocado, peeled and diced
- 1/2 cup green onion, thinly sliced
- 2 tablespoons sunflower seeds
- Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
- Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
- Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.
shrimp, rice vinegar, chiligarlic sauce, olive oil, lime peel, lime juice, paprika, ground cumin, garlic, salt, fresh spinach leaves, mango, radish, avocado, green onion, sunflower seeds
Taken from www.food.com/recipe/caribbean-shrimp-salad-with-lime-vinaigrette-280690 (may not work)