Caribbean Shrimp Salad Recipes

Steps:

• Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
• Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
• Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.

Steps:

• In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Steps:

• Cook rice according to package instructions.
• Chop pepper and celery.
• . Mix pepper and celery with rice and pineapple.
• Check seasoning, salt and pepper to taste.
• Garnish with shrimps.

Steps:

• Heat broiler.
• Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
• Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
• Whisk in oil, molasses and lime juice until smooth.
• Add shrimp; toss to coat.
• Cover and refrigerate for 10 minutes, stirring after 5 minutes.
• Arrange shrimp in single layer on broiler-pan rack.
• Broil about 4 inches from heat for 2 minutes.
• Turn shrimp over.
• Broil 1-2 minutes or until shrimp are cooked through.
• Serve shrimp immediately with white rice if desired.
• Garnish with lime wedges.
• Pour drippings from broiler pan over shrimp, if desired.

Steps:

• Combine sea salt and cumin in small bowl. Lightly dust shrimp with mixture.
• Heat 1/2 tablespoon olive oil in medium skillet over high heat; swirl to coat pan evenly.
• Add shrimp and cook 1 to 2 minutes, until they are just opague, then turn them over and ocok for 30 seconds or so. Remove from heat.
• Fan mango slices on a dinner plate.
• Arrange shrimp, avocado and red onion on top.
• Sprinkle with chopped cilantro, then drizzle with remaining tablespoon of olive oil and lime juice.
• Sprinkle with sea salt to taste.
• Serve immediately.

Steps:

• Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
• Add remaining ingredients except greens (or lettuce) and toss to mix and coat.
• Chill in refrigerator for 30 minutes.
• Place greens (or lettuces) on chilled plates and top with chilled salad mixture.

Steps:

• In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
• Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.