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.
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.
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 Gourmet™ 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
