2 tablespoons kosher salt, plus 1 teaspoon, divided
6 tablespoons fresh lime juice, divided
1 lb shrimp (455 g), 16/20 count, peeled and deveined
¼ cup mayonnaise (60 g)
2 teaspoons McCormick® Fiery Spice Blend, plus more for garnish
1 teaspoon dijon mustard
medium shallot, minced
1 small jalapeño, seeded and minced
¼ cup chives (10 g), thinly sliced, plus more for garnish
1 cup persian cucumber (135 g), diced
1 cup mango (165 g), diced, plus more, sliced, for garnish
1 medium avocado, pitted and diced
½ teaspoon freshly ground black pepper
6 green leaf lettuces, washed
Nutrition Info
Calories 257
Fat 13g
Carbs 18g
Fiber 7g
Sugar 8g
Protein 19g
How to Make It
1. Step
Bring a large pot of water with 2 tablespoons salt and ¼ cup (60 ml) 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. Step
In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
3. Step
Toss cooled shrimp in the dressing to coat, then fold in the cucumber, mango, and avocado. Season with the remaining teaspoon of salt and the pepper.
4. Step
Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
