Caribbean Shrimp Salad With Lime Vinaigrette

• 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

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.

shrimp, rice vinegar, chili garlic, olive oil, lime rind, lime juice, paprika, ground cumin, garlic, salt, baby spinach, mango, juliennecut radishes, avocado, green onions, unsalted pumpkinseed kernels

Taken from www.myrecipes.com/recipe/caribbean-shrimp-salad-with-lime-vinaigrette (may not work)