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

1. Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
2. Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
3. 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)