INGREDIENTS:
1 bag of fresh or frozen (thawed) shrimp
1 Tbsp of butter OR ghee
1 Tbsp of olive oil
1 Tbsp of smoked paprika
1/2 Tbsp of honey
1/2 tsp of garlic powder or minced garlic
sea salt and pepper, to taste
2 large mangos, peeled and cut into chunks
2 large Hass avocados, sliced into cubes
1 large cucumber sliced into thick rounds; then quarters
1/3 cup of pickled red onions
1 tsp of sumac to garnish
Honey Lime Vinaigrette:
1/3 cup fresh lime juice
1/3 cup olive oil
2.5 Tbsp honey
1 tsp Dijon mustard
1 tsp garlic powder or finely minced garlic
1/2 tsp sea salt
1/4 tsp ground black pepper
INSTRUCTIONS:
1.Pat dry your shrimp and place them in a bowl. Season with a sprinkle of sea salt and pepper and lightly coat them in half your olive oil.
2.Heat up a pan to medium/high heat and warm up the butter and rest of your olive oil. Once hot, add your shrimp. Don’t stack them on top of each other, I like to spread them out and cook for ~2 mins on each side.
3.Add your honey, paprika and pinch of garlic powder and stir to coat evenly. Cook for another 3-4 mins; don’t overcook or dry the shrimp.
4.For the vinaigrette: throw everything into your blender and blitz for 7 seconds, except for the olive oil. Slowly add it and whisk as you go after you’ve blitzed the rest of the ingredients. It will help everything emulsify and thicken nicely, so yum!
5.In a serving bowl, assemble all the ingredients together and mix with a few Tbsp of the vinaigrette, as desired. Store remaining vinaigrette in the fridge in a closed container for up to 3 days. Add you shrimp into the salad as the final step. Garnish with a little bit of sumac and enjoy! x p.s. also great with a pinch of fresh cilantro!
