Garlic Shrimp Salad with Mango, Toasted Almonds and Citrus Vinaigrette
Recipe from
Ladies' Home Journal
Jalapeno, cilantro, and citrus juice make a spicy, zippy dressing for the grilled shrimp, fruit, and greens in this main-dish salad.
Servings:
4 servings
Prep Time:
45 mins
Total Time:
1 hr
Ingredients
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1 poundlarge shrimp, peeled and deveinedsee savings
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6 tablespoonsextra-virgin olive oilsee savings
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3 tablespoonsfresh lime juicesee savings
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1 tablespoonplus 1/4 teaspoon minced garlicsee savings
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3 tablespoonsfresh orange juicesee savings
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1 smalljalapeno, halved, seeded and finely choppedsee savings
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1/2 smallred onion, thinly slicedsee savings
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1/2 cupchopped fresh cilantrosee savings
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6 cupsmixed salad greens (such as romaine, Bibb, escarole and radicchio), tornsee savings
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1mango, peeled, sliced and cut into 1/4-inch-thick stickssee savings
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1/2papaya, peeled, seeded and cut into 1/4-inch-thick stickssee savings
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1/2 cupsliced almonds, toastedsee savings
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Directions
1.
Rinse shrimp and pat dry; transfer to a bowl. Add 1 tablespoon each oil, lime juice and garlic; toss to combine. Season with salt and pepper. Marinate at room temperature 15 minutes.
2.
Meanwhile, whisk together remaining 2 tablespoons lime juice, 1/4 teaspoon garlic, the orange juice and jalapeno. Add 4 tablespoons oil in a slow stream, whisking until combined well. Stir in onion and cilantro; salt and pepper to taste, for vinaigrette.
3.
Heat remaining 1 tablespoon oil in a large nonstick skillet. Add shrimp, in 2 batches, and cook, turning once, until golden brown and opaque, about 3 minutes per batch. Transfer, as cooked, to a plate.
4.
Combine greens, mango, papaya and almonds in a large bowl.
5.
Toss with enough vinaigrette to coat; salt and pepper to taste. Mound salad on plates alongside shrimp and serve.
Nutrition information
Per serving: Calories 415, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 140 mg, Sodium 155 mg, Carbohydrate 19 g, Fiber 3 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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