Summer Patio Party Recipe - Shrimp, Spiced Mango, and Avocado Salad With Citrus Dressing

Want a light and tasty salad that will satisfy your summer party guests with refreshing seasonal summer produce and plump sweet shrimp? Try this perfect summer salad recipe! 


For the Shrimp Marinade:

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and divided

For the Citrus Vinaigrette:

2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil

For the Salad:

Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado (or Florida avocado), peeled, seeded, and diced
Freshly ground black pepper

Make the marinade:
Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 and up to 6 hours.

Make the vinaigrette:
In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.

Make the salad:
Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.

Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.

In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.

In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.

Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

Pair this salad with an entrĂ©e or serve on it's own with some chilled summer cocktails. 
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