Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1852/Fiery_Shrimp_Salad
Fiery Shrimp Salad
Salad does not have to be bland. Add a little heat to shrimp with McCormick Fiery Seasoning. Cool cucumbers, mango and creamy avocado balance it all out. Recipe and Photo Credit: Tasty.
Yield: 6 servings
Preparation Time: 20 min; Cook Time: 10 min
Ingredients
| 2 | tablespoons | plus 1 teaspoon kosher salt, divided | |
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| 6 | tablespoons | fresh lime juice, divided | |
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| 1 | pound | (16/20) count shrimp, peeled and deveined | |
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| 1/4 | cup | mayonnaise | |
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| 2 | teaspoons | fiery seasoning, plus more for garnish | |
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| 1 | teaspoon | Dijon mustard | |
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| 1 | medium shallot, minced | ||
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| 1 | small jalapeno, seeded and minced | ||
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| 1/4 | cup | chives, thinly sliced, plus more for garnish | |
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| 1 | cup | diced cucumber | |
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| 1 | cup | diced mango, plus more, sliced, for garnish | |
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| 1 | medium avocado, pitted and diced | ||
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| 1/2 | teaspoon | freshly ground black pepper | |
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| 6 | green lettuce leaves, washed | ||
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Directions:
Bring a large pot of water with 2 tablespoons salt and 1/4 cup lime juice to a low boil over medium heat. Working in batches of about 6, poach the shrimp until they are firm, opaque, and have a C shape but are not tightly curled. The internal temperature should read 145 degrees F (63 degrees C). Transfer the cooked shrimp to the refrigerator to cool completely.
In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery Spice Blend, Dijon, shallot, jalapeno, and chives.
Cut the cooled shrimp into 1/2-inch pieces. Toss in the dressing to coat, then fold in the cucumber, mango, and avocado. Season with the remaining teaspoon of salt and the pepper.
Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold. Enjoy!
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1852/
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