Citrus Summer Shrimp Salad

Prep time: 18 min.
Cook time: 12 min.
Total time: 30 min.
Servings: 7

A punch of citrus, Hispanic and Asian flavors in a harmonious shrimp-topped salad.

Ingredients:

• 1/2 fresh mango, peeled and thinly sliced
• 1 bag Sea Queen Jumbo EZ Peel Raw Shrimp, thawed and peeled
• 2 cups Tuscan Garden Teriyaki Marinade
• 1/2 fresh mango, medium diced
• 1 tbsp. orange juice, freshly squeezed
• 2 tsp. orange zest
• 1 1/2 tsp. lime juice, freshly squeezed
• 1 1/2 tsp. Burman’s Dijon Mustard
• 1/3 cup Tuscan Garden White Vinegar
• 1/2 tsp. Baker’s Corner Granulated Sugar
• 1/4 tsp. Stonemill Essentials Salt
• 1/8 tsp. Stonemill Essentials Ground Black Pepper
• 1/8 tsp. Stonemill Essentials Garlic Powder
• 1/4 tsp. Stonemill Essentials Crushed Red Pepper Flakes
• 3/4 cup Carlini Pure Olive Oil
• 1 5-oz. bag Little Salad Bar Spring Mix
• 3/4 cup Southern Grove Deluxe Cashews with Sea Salt, chopped
• 10 green onions, only green part, cut thin on bias
• 1/2 red onion, sliced thin in rings

Directions:

1. Use a peeler to peel the outer skin from the flesh of the mango. Slice around the mango pit to release the flesh. Slice 1/2 of the mango into thin slices, reserve. Large dice the other half and reserve it for the vinaigrette.
2. In a small bowl, marinate the shrimp in the Teriyaki Marinade. Refrigerate for 15 minutes.
3. To make the vinaigrette, add the diced mango, orange juice, orange zest, lime juice, mustard, vinegar, sugar, salt, pepper, garlic powder and red pepper flakes to a blender. Blend until smooth.
4. While the blender is still running, remove the center cap of the blender top and slowly add the olive oil in a steady stream until blended, reserve.
5. Working quickly, grill the shrimp for 1-2 minutes per side or until shrimp appear opaque and lightly charred. Reserve.
6. In a large bowl, toss together the Spring Mix, cashews and green onions.
7. Pour the citrus mango vinaigrette into the salad mixture. Toss until incorporated.
8. On a large platter, layer the salad mixture, red onion, sliced mango and shrimp. Serve.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen