Salad, tango-mango style
Ever since I whipped up a batch of that yummy lemon vinaigrette last week I’ve been looking for more ways to use it. It occurred to me a day or two ago that it would probably be an amazing marinade for shrimp. The more I thought about it the more I was convinced I was on to something. An hour later I was staring at a plate of crispy, sweet shrimp with a slightly salty, citrusy flavor. I sliced an avocado and a rather meager looking tomato. The cucumber was sitting in the frig without an agenda, so I quickly pulled together this salad. I admit what is pictured was all for me, but I loved it so much I made the whole thing all over again for my family that same night. This recipe serves 2 as a light meal. It can easily be doubled or tripled, but you would need to make more vinaigrette.
Salad with warm, grilled shrimp, avocado, tomato and cucumber with lemon vinaigrette.
- 10-12 raw shrimp (21-25 size)
- Lemon vinaigrette
- Leaf lettuce, rinsed and patted dry
- 1 avocado
- 1 small tomato (or more if they’re at their peak)
- 1/2 English cucumber, peeled or striped
Place the shrimp in a zip-lock plastic bag and pour in half of the dressing. Marinate the shrimp for 20 minutes in the refrigerator. Remove shrimp from bag and thread them on 2-3 skewers, discarding marinade. Set skewers on grill using medium heat. Cook about 4 minutes. Turn and continue cooking until just done, about 3 or 4 more minutes. (If you’re unsure if they’re done, carefully remove a shrimp and cut through it to see if it is opaque in the middle.)
Pit, peel and slice avocado. Slice tomato and cucumber. Place torn lettuce leaves on large plates or platter. Set skewer of shrimp on lettuce and surround with avocado, tomatoes and cucumber slices. Pour remaining dressing over salad(s). Sprinkle with fresh-ground pepper.