Shrimp Salad

Serves: 6
20 mins Prep Time 10 mins Cook Time
20 mins Prep Time
10 mins Cook Time
  • Bring a large pot of water with 2 tablespoons salt and ¼ 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˚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, lime zest, Fiery spice blend, Dijon, shallot, jalapeño, and chives.

  • Cut the cooled shrimp into ½-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!