Caribbean Shrimp Salad with Lime Vinaigrette

RECIPE

Yield
4 servings

Ingredients
4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 tablespoons seasoned rice vinegar, divided
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 tablespoons olive oil
1 tablespoon grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 tablespoons unsalted pumpkinseed kernels

Preparation
Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Nutritional Information
Calories:281 (32% from fat)
Fat:10g (sat 1.7g,mono 5.7g,poly 2.2g)
Protein:30.3g
Carbohydrate:18.4g
Fiber:3.6g
Cholesterol:252mg
Iron:6.3mg
Sodium:879mg
Calcium:126mg

Caribbean cooking@home
by cooking mania

Chicken, Mango, and Rice Salad

RECIPE

Mango and avocado may seem unlikely partners, but they have one thing in common: an affinity for cilantro. Here the herb ties them together in an unusual and unusually delicious dish. The salad makes a fine light meal all by itself.

Yield
4

Ingredients
1 1/2 cups rice, preferably short grain
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1/3 cup plus 1 tablespoon cooking oil
1 1/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
3/4 cup chopped red onion
1 mango, peeled and cut into 1/2-inch dice
1 avocado, peeled and cut into 1/2-inch dice
3 1/2 tablespoons lime juice (from about 2 limes)
3/4 cup chopped cilantro

Preparation
1. In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water. Drain thoroughly.

2. Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice.

3. Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.

Wine Recommendation: With its fruit, richness, and flavor, Australian sémillon will match this dish blow for blow.

Caribbean cooking@home
by cooking mania