Shrimp and Mesclun Salad with Spicy Crisp Pecans, Mango, and Gorgonzola

• 1/4 cup pecans, toasted
• 1/2 cup extra virgin olive or walnut oil
• 2 teaspoons Barbecue Rub
• 32 colossal shrimp
• 1 teaspoon shrimp and crab boil
• 1/4 cup balsamic vinegar
• 1 clove fresh garlic, minced
• 1 tablespoon Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 (12-ounce) bag mesclun greens
• 1 large mango or 2 small mangoes, peeled and diced
• 1/2 cup crumbled Gorgonzola or bleu cheese

1. Preheat oven to 350F.
2. In a small bowl, toss the pecans with 1 tablespoon of the oil and the barbecue rub.
3. Spread pecans on a baking sheet and toast 10 to 15 minutes, watching carefully to prevent over-browning.
4. Set aside.
5. In a large pot, add shrimp, 2 cups water, and shrimp and crab boil.
6. Cook shrimp until done.
7. Drain and cool.
8. To prepare the dressing, combine remaining oil, balsamic vinegar, garlic, mustard, salt, and pepper.
9. Whisk well.
10. Taste and adjust seasonings as desired.
11. To assemble the salads, drain and rinse the greens.
12. Place a mound of greens on each of 4 plates.
13. Using 8 shrimp per plate, alternate shrimp and mango slices in a radial design around the plates edge.
14. Garnish with toasted pecans and cheese, and drizzle with dressing.

pecans, extra virgin olive, barbecue rub, colossal shrimp, shrimp, balsamic vinegar, garlic, mustard, salt, freshly ground black pepper, mesclun greens, mango, cheese

Taken from www.cookstr.com/recipes/shrimp-and-mesclun-salad-with-spicy-crisp-pecans-mango-and-gorgonzola (may not work)