Blackened Shrimp Salad
|Creole seasoning/Cajun seasoning||1 Teaspoon|
|Hungarian sweet paprika/Paprika||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Large shrimp||1 1⁄2 Pound, peeled and deveined|
|Vegetable oil||2 1⁄2 Tablespoon (Divided)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Honey||1 1⁄2 Teaspoon|
|Salad greens||15 Ounce (Such As Fresh Express Spring Mix, 1 Package, Gourmet Variety)|
|Chopped peeled mango||1 1⁄4 Cup (20 tbs)|
|Peeled, julienne cut jicama||1 Cup (16 tbs) (2 Inch Pieces)|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh chives||2 Tablespoon|
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; saute 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.