Blackened Shrimp Salad

Prep Time: 11 Minutes

Cook Time: 8 Minutes

Ready In: 19 Minutes

Servings: 4

Julienne is a term that means to cut food into thin matchstick-sized strips. Quickly cut julienne strips by cutting the vegetable into 1/8-inch-thick slices. Then, stack the slices and cut lengthwise into thinner strips.

Ingredients:

1 teaspoon creole or cajun seasoning

1 teaspoon hungarian sweet paprika or paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 1/2 pounds large shrimp, peeled and deveined

2 1/2 tablespoons vegetable oil, divided

cooking spray

1/3 cup fresh lime juice (about 2 1/2 limes)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons honey

1 (15-ounce) package gourmet salad greens (such as fresh express spring mix)

1 1/4 cups diced peeled mango (about 1)

1 cup (2-inch) julienne-cut peeled jícama (about 1 small)

2 tablespoons minced fresh parsley

2 tablespoons minced fresh chives

Directions:

1. Combine first 4 ingredients in a small bowl. Sprinkle mixture evenly over shrimp; toss gently.
2. Heat 1 1/2 teaspoons oil in a Dutch oven coated with cooking spray over medium-high heat. Add shrimp; sauté 6 to 8 minutes or until shrimp are done. Remove from heat; cool.
3. Combine 2 tablespoons oil, lime juice, and next 3 ingredients in a small bowl, stirring with a whisk.
4. Combine salad greens and next 4 ingredients in a large bowl; toss gently. Drizzle oil mixture over salad; toss well. Place 2 cups salad mixture on each of 4 serving plates. Arrange 1/4 of shrimp over top of each salad.

By RecipeOfHealth.com