Shrimp Marinade:
1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
Citrus Vinaigrette:
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Salad:
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla
rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper
Make the vinaigrette: In a large bowl, whisk together the lime
juice, mustard, zest, and reserved marinade. While whisking, drizzle
in the oils to form a smooth vinaigrette. Set aside.
Make the salad: Remove the shrimp from the marinade; scrape off
any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large
skillet over a medium-high heat. Add the shrimp and cook, turning
once, until just cooked through, about 1 1/2 minutes per side.
Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress
lightly with some of the vinaigrette. Season with salt and pepper,
to taste.
In a another bowl, lightly toss the lettuce with some of the
vinaigrette and season with salt and pepper.