Tropical Shrimp Salad Recipes

Steps:

• Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

Steps:

• Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith. Cut out each section, leaving membrane behind. Place sections in medium bowl. Squeeze remains to extract juice, and set juice aside.
• Heat oil in small saucepan over low heat. Stir in curry powder. Cook until fragrant, about 2 minutes. Stir in sugar, and cook until dissolved. Add rum. Using long kitchen match, carefully ignite rum. Remove from heat. Shake pan until flames subside. Stir in 2/3 cup reserved orange juice, along with lime juice, salt and jalapeno. Cool to room temperature.
• Add shrimp and papaya to orange sections. Pour marinade over, and toss to combine, adding black beans, if using.
• Divide lettuce among 6 plates. Top with shrimp. Drizzle with remaining dressing. Top with cilantro.

Steps:

• Mix mayo, cilantro, lime zest and juice, garlic powder and red pepper in large bowl until well blended.
• Add shrimp and oranges; toss to coat. Cover and refrigerate at least 2 hours or until chilled.
• Place spinach leaves on large platter or 4 individual salad plates; top evenly with shrimp mixture. Serve with crackers.

Steps:

• In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
• Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
• Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
• On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.

Steps:

• Combine vinaigrette ingredients (fish sauce - lime juice) in a jar, shake to combine. Set aside in refrigerator.
• In a large salad bowl combine salad ingredients (payaya - peanuts). Toss.
• Add vinaigrette and toss.
• Garnish with mint.

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.