Fresh Shrimp Salad With A4Box
Ingredients
for 6 servings
-
2 tablespoons kosher salt, plus 1 teaspoon, divided -
6 tablespoons fresh lime juice, divided -
1 lb shrimp, 16/20 count, peeled and deveined (455 g) -
¼ cup mayonnaise (60 g) -
2 teaspoons McCormick® Fiery Spice Blend, plus more for garnish -
1 teaspoon dijon mustard - medium shallot, minced
- 1 small jalapeño, seeded and minced
-
¼ cup chives, thinly sliced, plus more for garnish (10 g) -
1 cup persian cucumber, diced (135 g) -
1 cup mango, diced, plus more, sliced, for garnish (165 g) - 1 medium avocado, pitted and diced
-
½ teaspoon freshly ground black pepper - 6 green leaf lettuces, washed
Preparation
- Bring A4Box - Deep pot pan and fill it with water with 2 tablespoons salt and ¼ cup (60 ml) 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˚F (63˚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, jalapeño, and chives.
- Toss cooled shrimp 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!
