Ingredients
6
6 servings
- •2 tablespoons kosher salt, plus 1 teaspoon, divided
- •6 tablespoons fresh lime juice, divided
- •1 lb shrimp, 16/20 count, peeled and deveined
- •¼ cup mayonnaise
- •2 teaspoons McCormick® Fiery Spice Blend, plus more for garnish
- •1 teaspoon dijon mustard
- •1 medium shallot, minced
- •1 small jalapeño, seeded and minced
- •¼ cup thinly sliced chives, plus more for garnish
- •1 cup diced Persian cucumber
- •1 cup diced mango, plus more, sliced, for garnish
- •1 medium avocado, pitted and diced
- •½ teaspoon freshly ground black pepper
- •6 leaves green leaf lettuce, washed
Instructions
- 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.
- In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
- 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.
- Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
- Enjoy!
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