Mango & Spinach Salad with Grilled Shrimp

Shrimp Salad, Shrimp and Spinach Salad, Shrimp Salad with Mango, Bacon Vinaigrette, Salad with Mangoes

Mango & Spinach Salad with Grilled Shrimp
 
Try this refreshing Mango & Spinach Salad with Grilled Shrimp for those hot Summer time!
Ingredients
For the Salad:
  • 1 thinly sliced red onion
  • 1 cup of thinly sliced button mushrooms
  • 1 cup of cherry tomatoes cut in half
  • 1 mango, peeled and cut into ½
  • 4 cups of baby spinach
  • Kosher salt and cracked black pepper to taste
  • FOR THE SHRIMP
  • 1 pound of peeled and deveined shrimp
  • 2 tablespoons of olive oil
  • Kosher salt and cracked black pepper to taste
For the Vinaigrette:
  • ¼ cup of brown sugar
  • 1 heaping tablespoon of grainy mustard
  • 1 small diced small shallot
  • ½ cup of apple cider vinegar
  • ⅔ cup of olive oil
  • 6 slices of chopped crispy bacon
  • Kosher salt and cracked black pepper to taste
Instructions
  1. Salad: In a large bowl mix together onion, mushrooms, tomatoes, mango, baby spinach, salt and pepper and set aside.
  2. Shrimp: In a small bowl toss the shrimp, olive oil, salt and pepper until thoroughly coated and place on a hot grill (450° to 550°) and cook for 4 to 6 minutes or until the shrimp has beautiful grill marks and is cooked through. Once cooked, remove the shrimp from the grill and set aside.
  3. Dressing: Place 6 strips of raw bacon on a hot grill and cook until crispy. Note: bacon causes flames due to the fat so you will constantly need to be turning the bacon and it will cook very fast – less than 4 minutes.
  4. Once the bacon is cooked at it to a bowl and whisk in brown sugar, mustard, shallots, vinegar, olive oil, salt and pepper until the dressing is emulsified.
  5. To Plate: Simple toss the mixed salad, vegetables and fruit in a small amount of dressing until everything is coated and add it to a plate. Top off the salad with the grilled shrimp.

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