Ingredients
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4 cups cooked shrimp, chopped (about 1 1/2 lbs)
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5 tablespoons rice vinegar, divided
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2 tablespoons chili-garlic sauce
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1 1/2 tablespoons olive oil
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1 tablespoon lime peel, grated
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1/4 cup lime juice, freshly squeezed
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1/2 teaspoon paprika
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1/2 teaspoon ground cumin
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2 garlic cloves, minced
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1 dash salt
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8 cups fresh spinach leaves
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1 cup mango, chopped and peeled
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1/4 cup avocado, peeled and diced
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2 tablespoons sunflower seeds
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1/2 cup green onion, thinly sliced
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1 cup radish, julienne cut
Instructions
- Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
- Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
- Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.