Grilled Shrimp Salad With Mango Avocado And Lime Food

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Steps:

• Put the shrimp in a bowl.
• Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
• Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
• Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
• Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
• Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

MANGO AVOCADO SHRIMP SALAD

Steps:

• Whisk together all dressing ingredients in a large bowl.
• Add all salad ingredients and gently toss to combine.
• Serve immediately, or cover and chill up to 1 hour.

ABBY'S GRILLED PRAWN MANGO AVOCADO SALAD

Steps:

• Dressing: Place all the ingredients for the dressing in a jar with a lid. Shake the ingredients until combined. Set aside.
• Salad: Wash and clean salad greens. Shread into bit size pieces and place on 2 bowls or decorative plates. Arrange rest of the ingredients on the plate.
• Preheat grill to medium high.
• Prawns: Place 6 prawns on the wooden bamboo stick. Remove about 2 T of the salad dressing to a small bowl, and brush on both sides of the prawns. Place on the grill and grill for 3-1/2 - 4 minutes. Turn the prawns over and brush with any remaining dressing. Grill until cooked, about 3-1/2 - 4 minutes more. Remove from grill when just slightly pink. Cut into one prawn to check if cooked. You have overcooked when the prawns when it becomes bright pink.
• Remove the prawns from the bamboo and let sit for 1 minute.
• Just before serving, sprinkle the remaining dressing on the salad and add the prawns on top.
• Serve.

AVOCADO LIME RICE WITH GRILLED SHRIMP

Steps:

• Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
• Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
• Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad: Whisk together brown sugar and lime juice in a large bowl util sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp: beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray. Prepare grill. Whisk together oil, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
• Makes 4 first course servings or two main course servings.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

HONEY LIME GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO

Steps:

• In a medium bowl whisk together all the ingredients for the salad dressing. Cover and chill for at least an hour.
• In a plastic bag combine the ponzu, lime juice, garlic, and sugar. Add the chicken and allow to marinate at room temperature for thirty minutes.
• Once marinated, grill or broil the chicken until it reaches an internal temperature of 160°F Cover with foil and allow to rest for ten minutes before slicing into strips.
• In a medium bowl combine the avocado, mango, onion, jalapeno, and cilantro. Mix well.
• To serve place the lettuce on a place, then top with black beans and the avocado mango mixture. Drizzle with dressing then top with some sliced chicken.