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Shrimp Salad
Ingredients
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2 tablespoons plus 1 teaspoon kosher salt, divided
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6 tablespoons fresh lime juice, divided
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1 pound shrimp, peeled and deveined
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1/3 cup mayonnaise
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1 tablespoon lime zest
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2 teaspoons Fiery Seasoning
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1 teaspoon Dijon mustard
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1 medium shallot, minced
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1 small jalapeño, 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
Instructions
- 1 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.
- 2 In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, lime zest, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
- 3 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.
- 4 Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
- 5 Enjoy!
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