Tropical Shrimp Salad

Ingredients

For the vinaigrette:

• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 2 tablespoons lime zest
• 1/4 cup fresh lime juice
• 2 teaspoons honey
• 1 teaspoon low-sodium soy sauce
• 1/4 cup extra virgin olive oil
• 1 tablespoon finely chopped fresh cilantro or flat-leaf parsley

For the salad:

• 1 pound jumbo or extra-large shrimp, preferably wild caught, peeled and deveined if needed
• 1 large ripe mango, diced
• 1 large ripe avocado, diced
• 12 cherry tomatoes, halved
• 6 cups mixed lettuces such as arugula, radicchio, and green leaf, rough chopped

Directions

Step 1

Boil the shrimp in a large pot of salted water until they turn pink, 3 to 5 minutes; drain and set aside to cool.

Step 2

In a small bowl, whisk together the zests, juices, honey, and soy sauce. Keep whisking as you drizzle in the olive oil. Fold in the cilantro or parsley.

Step 3

In a large bowl, combine the shrimp, mango, avocado, and tomatoes. Drizzle on half the vinaigrette and toss gently. 

Step 4

Divide the lettuces among four plates and top with equal amounts of the shrimp mixture. Pass the rest of the vinaigrette separately.