The Kitchen - Shrimp Salad with Lime Vinaigrette

4 cups chopped cooked shrimp (just about 1 1 / 2 kilo)

5 tablespoons seasoned rice vinegar, divided

2 tablespoons chili garlic sauce (like Lee Kum Kee)

1 1 / 2 tablespoons olive oil

1 tablespoon grated lime zest

1 / 4 cup fresh lime juice (just about 3 large limes)

1 / 2 teaspoon paprika

1 / 2 teaspoon ground cumin

2 cloves of garlic, ground beef

Pinch of salt

8 cups fresh spinach

1 cup chopped peeled mango (just about 1 great)

1 cup julienned radishes

1 / 4 cup diced peeled avocado

1 / 2 cup thinly sliced green onions

2 tablespoons unsalted pumpkin seeds kernels

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl, mix well.

Decoration of zet 1 hour aside.

Combine remaining 3 tablespoons vinegar, oil, in the volgende 6 ingredients (via salt) in a small bowl and stir with a whisk.

Place 2 cups of spinach on each of the 4 plate; Top each serving with 1 cup shrimp mixture.

Arrange 1 / 4 cup mango, 1 / 4 cup radish, in 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1 / 2 teaspoons pumpkin seed kernels.

Drizzle each salad with 2 tablespoons vinaigrette.

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Shrimp Salad with Lime Vinaigrette