Avocado Mango Grilled Shrimp Salad

Avocado Mango Grilled Shrimp Salad
Created by Chef Dale Mackay
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
  cup vegetable oil
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

Serves 4
Prep and Cook Time: 25 Minutes

  1. Preheat barbecue to high heat.
  2. Place all the dressing ingredients into a blender on high for 1 minute. Set aside.
  3. 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.
  4. 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.
  5. In a large bowl, toss avocado, mango, mint, basil, onions and shrimp together. Add about 1/3 cup of dressing, or to taste.
  6. Top the iceburg lettuce with the shrimp mixture and serve.
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