Yield: 4 Servings

Ingredients:

16 each Shrimp, 16/20 ct., peeled, deveined, tail on

For Chef Larry’s Shrimp marinade: 4 each Garlic cloves, peeled 3 each Scallions 5 each fresh basil leaves ¼ bunch fresh cilantro leaves 1/3 bunch fresh parsley 1 each Lemon juice ½ cup Olive oil 1/3 tsp. Salt ¼ tsp. Fresh ground black pepper

1 each Avocados, pitted, peeled and sliced 1 each Mango, peeled and sliced 8 -10 oz. Petite salad greens: Baby Frisee, Baby Red Oak leaf, Baby Red Romaine. Mizzuna, Arugula and Lolla Rossa lettuces ¼ cup Bermuda onion, finely sliced 1/6 cup Pepitas (toasted squash seeds) 8 each Yellow baby pear tomatoes, halved 8 each Red baby pear tomatoes, halved 1/8 cup Chives, minced As needed Chef Larry’s Roasted Chile Vinaigrette (recipe follows after method)

Method: Avocado Mango Salad With Grilled Shrimp

Prepare marinade by combining ingredients in a blender. Pulse ingredients, then puree until smooth. Place shrimp in a large shallow bowl or dish and pour marinade over. Place under refrigeration and marinade for 2 – 3 hours. Heat grill or bbq. Remove shrimp from marinade and cook over medium heat until cooked. Remove and reserve.

Rinse petite salad greens, drain well and pat dry. Arrange avocado and mango slices on chilled serving plates. Place petite salad greens in a mixing bowl, season with salt and fresh ground black pepper. Add enough Chef Larry’s Roasted Chile Vinaigrette to lightly coat lettuces and toss. Bunch dressed greens and place in the center of each plate. Arrange grilled shrimp and red /yellow pear tomato halves around avocado and mango slices. Sprinkle with sliced Bermuda onion and pepitas. Drizzle avocado and mango slices with Chef Larry’s Roasted Chile Vinaigrette and garnish with minced chives. Serve immediately.

Roasted Chile Vinaigrette

Ingredients:

¼ cup Anaheim or California chile, fire-roasted, finely diced ¼ cup Poblano chile, fire-roasted, finely diced ¼ cup Red pepper, fire-roasted, finely diced 1 each Garlic clove, finely minced 6 each Basil leaves, fresh, minced 2 tsp. Cilantro leaves, fresh, minced 2/3 cup Olive oil ¼ cup Balsamic vinegar 1/8 cup Rice wine vinegar 2 tsp. Sugar to season Salt to season Fresh ground black pepper

Method:

Whisk minced, fire-roasted peppers, garlic, basil, cilantro, vinegars and sugar in a mixing bowl. Add olive oil in a slow, steady stream while whisking until incorporated. Season with salt and fresh ground black pepper and reserve until service.