Grilled Shrimp Tandoori Salad with Mango Dressing

Directions

  1. For the Shrimp Tandoori Salad, mix 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and red pepper in small bowl. Thread shrimp onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.
  2. Grill shrimp skewers over high heat 4 to 5 minutes or just until shrimp turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.
  3. Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled shrimp, mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the Mango Dressing.

Ingredients

  • 2 tsp McCormick Gourmetâ„¢ Garam Masala
  • 1 tsp McCormick® Ginger, Ground
  • 2 packages mixed baby greens, 5 oz each
  • 2 tbsp West Creek® Honey
  • 1/4 cup lime juice, fresh squeezed
  • 1 mango(es), peeled, seeded and cut into 1-inch chunks
  • 1/4 cup mint, fresh, chopped
  • 3 tbsp mint, fresh, chopped
  • 1/2 small onion(s), red, thinly sliced
  • 1/4 tsp McCormick Culinary® Red Pepper, Ground
  • 1 tsp salt
  • 1 lb Empire's Treasure® Shrimp, Large , peeled and deveined
  • 1 cup tomato(es), small heirloom, halved, sub specialty tomatoes
  • 3 tbsp Brilliance® Premium Oils Vegetable Oil, divided

Mango Dressing

Directions

  1. For the Mango Dressing, process mango in blender or food processor until pureed (about 1 cup puree).
  2. Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve.

Ingredients

  • 2 tsp McCormick Gourmetâ„¢ Garam Masala
  • 1/4 cup lime juice, fresh squeezed
  • 1 mango(es), peeled and seeded
  • 1/8 tsp McCormick Culinary® Red Pepper, Ground
  • 1/4 cup Brilliance® Premium Oils Vegetable Oil