Jerk Shrimp, Mango & Avocado Salad Ingredients: Shrimp and Salad Dressing 1 tbsp (15 mL) lime juice 2 tbsp (30 mL) lime juice 1 tbsp (15 mL) Jamaican Jerk Rub 1 tbsp (15 mL) sugar 2 tsp (10 mL) vegetable oil 1 tsp (5 mL) lime zest 2 tsp (10 mL) finely chopped Dash of salt jalapeño pepper 2 tbsp (30 mL) vegetable oil 1 garlic clove, pressed 16 large uncooked shrimp (21-25 per pound), peeled and deveined, tails removed 1 firm ripe avocado 1 head Belgian endive, separated into leaves 1 firm, ripe mango, peeled and cut into cubes 1/4 cup (50 mL) chopped red bell pepper Lime wedges Directions: 1. For dressing, combine lime juice, sugar, lime zest and salt in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to serve. 2. For shrimp, in Classic Batter Bowl, whisk lime juice, jerk rub, oil, jalapeño pepper and garlic until well blended. Add shrimp and toss to coat. Cover; refrigerate 15 minutes. 3. Heat (10-in./25 cm) Skillet over medium heat until a drop of water sizzles. Add shrimp and cook 4-6 minutes or until shrimp turns opaque and is cooked through, turning once. Remove from Skillet. 4. For salad, peel and slice avocado using Utility Knife. For each serving, arrange avocado slices and endive leaves on serving plate. Top with mango and bell pepper; drizzle with dressing. Arrange shrimp next to salad. Serve with lime wedges. Yield: 2 servings U.S. Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 1.5 g, Cholesterol 65 mg, Carbohydrate 28 g, Protein 31 g, Sodium 650 mg, Fiber 7 g
Posted on: Sat, 07 Sep 2013 17:05:13 +0000
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