Avocado Mango Grilled Shrimp Salad
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Avocado Mango Grilled Shrimp Salad
Created by Chef Dale Mackay
Ingredients
| Dressing | ||
| 2 | tablespoons CO-OP® GOLD Red Wine Vinegar | |
| 2 | tablespoons lime juice | |
| 1 | tablespoon sugar | |
| 1 | teaspoon ground cumin | |
| ½ | teaspoon Tabasco Sauce | |
| ½ | teaspoon smoked paprika | |
| ¼ | teaspoon salt | |
| ½ | teaspoon garlic, about ½ a clove, crushed | |
| ⅓ | cup vegetable oil | |
| Salad | ||
| 16 | CO-OP® GOLD PURE® Black Tiger Shrimp, shelled | |
| 1 | medium to large head of iceberg lettuce | |
| ¼ | cup sour cream | |
| 1 | teaspoon lime zest | |
| ¼ | teaspoon salt | |
| 1–2 | avocados, (1 cup) diced small | |
| 1 | ripe mango, diced | |
| ¼ | cup red onion, very thinly sliced | |
| 1 | Small handful fresh mint leaves, torn | |
| 1 | Small handful fresh basil leaves, torn | |
Directions
Serves 4
Prep and Cook Time: 25 Minutes
- Preheat barbecue to high heat.
- Place all the dressing ingredients into a blender on high for 1 minute. Set aside.
- Grill shrimp over high heat for 1½ minutes on each side or until internal temperature reaches 74˚C (165˚F) and place to the side.
- Chop the iceberg lettuce into 1-inch thick slices. Break it up a bit with your hands and place into a bowl. Add the sour cream, lime zest and salt and toss well. Spread on a platter.
- In a large bowl, toss avocado, mango, mint, basil, onions and shrimp together. Add about 1/3 cup of dressing, or to taste.
- Top the iceburg lettuce with the shrimp mixture and serve.
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