Avocado, Mango & Jicama Salad with Grilled Rojo Shrimp

A refreshing salad with the unique taste of Recado Rojo Shrimp.

Serves 4

• 1 lb. baby lettuce mix
• ½ cup julienne cut jicama
• ½ julienne cut mango
• ½ julienne cut red onion
• ½ julienne cut, seeded tomatoes
• 1 sliced avocado
• 16 Grilled Rojo Shrimp
• ¾ cup Tequila Orange Vinaigrette

 

Tequila Orange Vinaigrette

• 2 TB. Sauza Silver Tequila
• ½ cup orange juice concentrate
• ¼ cup water
• 2 TB. Dijon mustard
• 1 TB. honey
• 1 tsp. black pepper
• 1 tsp. salt
• 2 cups canola oil

Use about ½ to dress salad. Save the remaining to glaze the shrimp.

Combine all ingredients except oil in a food processor and pulse for 15 seconds. With the motor running, add oil in a slow stream to emulsify.

 

Recado Rojo Rub for Shrimp

• 1 cup ground achiote*
• 5 TB. black pepper
• 5 TB. dried oregano
• 2 tsp. ground cloves
• 1 TB. ground cumin
• 5 TB. ground cinnamon
• 5 TB. ground coriander
• 5 TB. kosher salt
• 6 TB. granulated garlic

Mix all the spices together until well blended.

*Achiote (ah show tay) is made from the annatto seed and gives a red glaze to grilled meats. You can find it at Hispanic groceries in a block form (but is more of a paste) mixed with other spices. If unavailable, use a smaller quantity of paprika.

 

Recado Rojo Grilled Shrimp

• 16 shelled and de-veined, large shrimp (16/20 to a lb.)
• Recado Rojo Rub, as needed
• Tequila Orange Vinaigrette
• Generously rub each shrimp with Recado Rojo.
• Place shrimp on a well heated grill for 1-2 minutes each side.
• Baste shrimp with Tequila Orange Vinaigrette.

Assembling Salad

• Mix salad ingredients (except avocado and shrimp) with Tequila Orange Vinaigrette and portion on each salad plate.
• Place avocado slices around the center of the salad.
• Arrange 4 grilled shrimp on each salad.