Ingredients
2tbspkosher salt,plus an additional 1 tsp, divided
6tbspfresh lime juice,divided
1lbshrimp,peeled, deveined
¼cupmayonnaise
2tspMcCormick® Fiery Spice Blend,plus more for garnish
1tspdijon mustard
medium shallot,minced
1smalljalapeño,seeded, minced
¼cupchives,thinly sliced, plus more for garnish
1cuppersian cucumber,diced
1cupmango,diced
1medium avocado,pitted, diced
½tspfreshly ground black pepper
6green leaf lettuces,washed
mango,sliced, to garnish
Preparation
Bring a large pot of water with 2 tablespoons of salt and ¼ cup of 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 degrees F.
Transfer the cooked shrimp to the refrigerator to cool completely.
In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons of lime juice, Fiery Spice Blend, dijon mustard, shallot, jalapeño, and chives.
Toss the cooled shrimp in the dressing to coat, then fold in the cucumber, mango, and avocado.
Season with the remaining teaspoon of salt and pepper.
Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery Spice Blend, if desired.
Serve cold. Enjoy!
