Salade de mangue et crevettes

Ingrédients

• 1 pound jumbo or extra large shrimp (peeled and deveined, thawed)
• 3 tablespoons olive oil (plus more for the pan)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon chili powder
• 3/4 teaspoon smoked paprika
• Salt and pepper (to taste)
• 2 ripe mangoes (peeled and diced)
• 2 medium ripe avocados (diced)
• 1/2 a red bell pepper (chopped)
• 1/4 cup thinly sliced red onions
• 3 tablespoons chopped cilantro (or Italian parsley)
• Juice of 1 orange, plus its zest (zest it before juicing)
• Juice of 1 lime, plus its zest
• 1/4 cup extra virgin olive oil
• 1 teaspoon dijon mustard
• 1 clove fresh garlic, minced or grated
• Salt and pepper (to taste)

Préparation

1. 1

   In a bowl, toss shrimp with all the marinade ingredients listed above. Marinate for 15-20 minutes.

2. 2

   Heat a large non-stick skillet over medium-high heat. Gently pat dry shrimp to remove excess marinade (this will get you a better sear, otherwise the liquid will evaporate and steam the shrimp). Cook shrimp for about 3-4 minutes per side until seared and fully cooked through. Set aside.

3. 3

   Make the dressing: In a mason jar, combine all the dressing ingredients. Shake until evenly combined.

4. 4

   In a bowl, arrange all the salad ingredients and toss with the prepared dressing. Enjoy at room temperature or chilled.