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Grilled shrimp, mango and avocado salad

Preparation

10 minutes

Cooking

4 minutes

Servings

4

Grilled shrimp, mango and avocado salad
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Ingredients

VINAIGRETTE

80 ml (1/3 cup) hazelnut oil
45 ml (3 tbsp.) rice vinegar
15 ml (1 tbsp.) fish sauce
5 ml (1 tsp.) soy sauce
15 ml (1 tbsp.) granulated sugar
2 ml (1/2 tsp.) sambal oelek
15 ml (1 tbsp.) fresh coriander, chopped
Salt and freshly ground black pepper

SALAD

20 shrimps 16/20-sized, raw, peeled and deveined
15 ml (1 tbsp.) vegetable oil
Salt and freshly ground black pepper
10 ml (2 tsp.) Espelette pepper, crushed
2 ripe mangoes, peeled and cut into 2 to 3 cm (1 in.) dice
125 ml (1/2 cup) red bell pepper, cut into 1 cm (3/8 in.) dice
60 ml (1/4 cup) fresh chives, finely chopped
2 ripe avocados, peeled and cut into 2 to 3 cm (1 in.) dice
Bunches of coriander for garnish

Directions

  1. Preheat the barbecue to maximum heat, 290°C (550°F).
  2. In a bowl, mix together all the vinaigrette ingredients.
  3. Set aside.
  4. In another bowl, combine the shrimp with the oil.
  5. Season with salt and pepper, and add the Espelette pepper.
  6. Stir well and drain.
  7. Grill the shrimp, covered, for about 2 minutes on each side.
  8. Let cool.
  9. Remove the tails and cut the shrimp into 3.
  10. Set aside.
  11. In a salad bowl, mix together the mango, bell pepper, pieces of shrimp and chives.
  12. Peel the avocado and cut it into 2 to 3 cm (1 in.) dice, and add it to the salad (do not cut it beforehand as it may blacken).
  13. Top with vinaigrette.
  14. Toss gently.
  15. Garnish with the bunches of coriander.
  16. Serve chilled.

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