Want a light and tasty salad that will satisfy your guests with refreshing seasonal summer produce and plump sweet shrimp from our very own local waters? This recipe actually aired on the food network in November 2006, but with such a delightful mix of warm weather Florida favorites it's sure to impress your friends anytime and be a hit at any patio gathering.
For the Shrimp Marinade:
1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and divided
For the Citrus Vinaigrette:
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
For the Salad:
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado (or Florida avocado), peeled, seeded, and diced
Freshly ground black pepper
Make the marinade:
Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 and up to 6 hours.
Make the vinaigrette:
In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
Make the salad:
Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)
Pair this salad with an entrée or serve on it's own with some chilled summer cocktails. Want a 'zingy' twist on an old favorite? Try a Cucumber-Basil Martini courtesy of Food and Wine Magazine.
1 tablespoon sugar
1 tablespoon hot water
1 teaspoon finely grated fresh ginger
One 3-inch piece of cucumber-peeled, seeded and diced, plus 1 round for garnish
3 fresh basil leaves, 2 torn
2 ounces good gin
1 tablespoon fresh lime juice
- In a small bowl, dissolve the sugar in the hot water. Press the grated ginger through a fine strainer set over the bowl, releasing the juice.
- In a cocktail shaker, muddle the diced cucumber with the 2 torn basil leaves. Add the ginger syrup, gin, lime juice and a handful of ice. Shake well, then strain into a martini glass. Garnish the martini with the cucumber slice and the remaining whole basil leaf and serve.