Shrimp and Mango Salsa Spinach Salad

Shrimp, fresh diced mango, red and green peppers, red onion, scallions and toasted sesame seeds on a bed of baby spinach with honey lime cilantro dressing

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 20 min
Cook Time: 6 min

RECIPE
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RECIPE

Servings:

Yield: 4 Servings

Ingredients:

Honey Lime Cilantro Dressing
¼ cup olive oil
¼ cup unseasoned rice vinegar
¼ cup honey
2 tablespoons Dijon mustard
1 tablespoon cilantro leaves, chopped
1 tablespoon lime juice
½ teaspoon sesame seed oil
2 teaspoons red peppers, minced
2 teaspoons yellow onions, minced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Mango Honey Lime Salsa
¾ cup mangoes peeled, seeded and diced ½ inch
4 tablespoons red peppers, diced 1/8 inch
3 tablespoons green peppers, diced 1/8 inch
2 tablespoons red onion, diced 1/8 inch
4 teaspoons green onion, sliced ¼ inch on a bias
¾ teaspoon white unsalted sesame seed, toasted

Shrimp
12 shrimp, 21 to 25 count, peeled and deveined
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil

Salad
8 cups baby spinach
¼ cup crispy chow mein noodles

Allergens:

Fish, Gluten, Mustard, Shellfish, Soy, Wheat

Nutritional Information

Directions:

Honey Lime Cilantro Dressing: Whisk together ingredients until thoroughly blended.
Mango Honey Lime Salsa: Combine all ingredients. Toss to evenly coat and distribute.
Shrimp: Thread 3 shrimp on each skewer. Run through tail, then head, closing shrimp around skewer. Combine salt and pepper. Mix well. Coat each shrimp skewer with ½ tablespoon oil. Sprinkle with ½ teaspoon salt and pepper mixture. Place skewers on grill and cook undisturbed for 2 minutes. Turn and cook for 2 to 4 minutes more or until shrimp turn opaque.
Salad Build: Place 8 cups baby spinach in a mixing bowl. Add 1 cup Honey Lime Cilantro Dressing and toss until completely coated. Place spinach on serving plate and pile as high as possible. Evenly distribute Mango Honey Lime Salsa over the center of spinach. Evenly distribute chow mien noodles around the outer edges of spinach. Top the center of the salad with 1 grilled (chilled) shrimp skewer.