Caribbean Shrimp Salad with Lime Vinaigrette

CATEGORY WINNER

Entrées

"I wanted to create a recipe for a festive meal with local ingredients that could be prepared ahead of time and assembled at the last minute. Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled. I like to serve this dinner salad with multigrain rolls." —Katherine Hinrichs, West Boothbay Harbor, Maine

Yield: 4 servings

Ingredients

• 4  cups  chopped cooked shrimp (about 1 1/2 pounds)
• 5  tablespoons  seasoned rice vinegar, divided
• 2  tablespoons  chili garlic sauce (such as Lee Kum Kee)
• 1 1/2  tablespoons  olive oil
• 1  tablespoon  grated lime rind
• 1/4  cup  fresh lime juice (about 3 large limes)
• 1/2  teaspoon  paprika
• 1/2  teaspoon  ground cumin
• 2  garlic cloves, minced
• Dash of salt
• 8  cups  fresh baby spinach
• 1  cup  chopped peeled mango (about 1 large)
• 1  cup  julienne-cut radishes
• 1/4  cup  diced peeled avocado
• 1/2  cup  thinly sliced green onions
• 2  tablespoons  unsalted pumpkinseed kernels

Preparation

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Nutritional Information

Calories:

281 (32% from fat)

Fat:

10g (sat 1.7g,mono 5.7g,poly 2.2g)

Protein:

30.3g

Carbohydrate:

18.4g

Fiber:

3.6g

Cholesterol:

252mg

Iron:

6.3mg

Sodium:

879mg

Calcium:

126mg