For a show-stopping salad, serve harissa-marinated grilled shrimp over a bed of mango and arugula. Tied together with a citrusy harissa-lime vinaigrette, it's a meal that will shine on any menu. This recipe features our new Global Blends Harissa Seasoning.
In the pitcher of a blender combine lime juice, white wine vinegar, garlic, harissa seasoning, jalapeno, salt and pepper. Blend until smooth.
With blender on, slowly drizzle in vegetable oil until emulsified. Cover and refrigerate until service.
Grilled Shrimp
In a bowl toss shrimp with oil and harissa seasoning until evenly coated. Cover and hold refrigerated until service.
Service
Set grill to medium high. For each serving, grill 1/4 pound shrimp until cooked through. Remove from grill and allow to cool slightly.
In a bowl, toss together 2 cups arugula, 1 cup sliced mango, 1/4 cup red onion, 2 tablespoons cilantro and 1 teaspoon jalapeno. Drizzle with 1/4 cup vinaigrette and toss until well distributed.
Place dressed salad in desired serving dish. Top with grilled shrimp. Serve.
Chef's Tip!
The shrimp could be substituted with scallops or chicken.
