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
• 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.

2 TB. Sauza Silver Tequila