• 1 tablespoon vegetable oil
• 8 ounces raw shrimp, peeled and deveined, tails removed
• 2 cloves garlic. peeled and minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• 1 cup packed baby spinach leaves
• 1 small pineapple, peeled and chopped into small chunks
• 1 large ripe mango, peeled, pitted and chopped into small chunks
• 10 grape tomatoes. quartered
• 1 kiwifruit, peeled and chopped into small chunks
• ½ red onion, finely chopped
• 2 jalapeño peppers, sliced
• ⅓ cup chopped fresh cilantro, in all
• Lime Dressing (recipe follows)
• Lime wedges, tortilla chips, for serving
  
   

Lime Dressing

• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt, pepper, and red pepper flakes to taste
• 2 tablespoons finely chopped cilantro

Spicy Tropical Shrimp Salad

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For Mango or Peach Salad

• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
• 1 small red onion, thinly sliced
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• 2 firm, ripe mangos or peaches, peeled, pitted, and thinly sliced
• 1 ripe avocado, diced
• 4 cups lightly packed torn lettuce

For Shrimp

• 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
• 2 tablespoons vegetable oil
• 1 fresh jalapeño chile, minced, including seeds
• 2 teaspoons ground cumin
• ½ teaspoon salt
• Lime wedges
• 2 teaspoons ground cumin
• ½ teaspoon salt
• Lime wedges

Special equipment: 16 (8-inch) wooden skewers, soaked

Mango or Peach Salad with Shrimp

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• Salt and pepper
• 2 pounds shell-on jumbo shrimp (16 to 20 per
• pound)
• 3 scallions
• 2 garlic cloves
• 3 oranges
• ½ small head napa cabbage (12 ounces)
• Fresh basil
• 10 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon fennel seeds
• ½ teaspoon red pepper flakes

Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad

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• 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
• 1 tablespoon fresh lemon juice 
• ½ teaspoon distilled white vinegar 
• ½ teaspoon seafood boil spice, or more to taste 
• Dash of celery seed 
• ⅓ cup mayonnaise (reduced fat is fine) 
• ⅓ cup sour cream (reduced fat is fine) 
• ⅓ cup thinly sliced celery 
• ½ small red bell pepper, diced (optional) 
• ¼ cup finely diced red onion (optional) 
• 2 ripe avocados

Old School Shrimp Salad

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Mango Salad:

• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
• 1 medium shallot, thinly sliced
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• 2 firm-ripe mangos, peeled, pitted, and thinly sliced

For the Shrimp:

• 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
• 2 tablespoons vegetable oil
• 1 fresh jalapeño chile, minced, including seeds
• 2 teaspoons ground cumin
• ½ teaspoon salt
• Lime wedges
  
   

Grilled Shrimp and Mango Salad

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• 1 medium red onion, cut into thin rounds
• 4 cups ice water
• About 8 cups of salad greens, the more varied the better (like Bibb, oak leaf, mâche, mizuna, watercress, romaine, leaf lettuce, baby chard, kale, mustard, any of the escaroles, frisée, or endive)
• 1/4 to 1/2 small cantaloupe, casaba, golden honeydew, or canary melon, cut into 1 to 1-1/2-inch cubes
• 1/2 cup salted sunflower or pumpkin seeds
• 1 cup lightly packed fresh herbs (basil, mint, parsley or coriander, or a blend of any or all)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons good-tasting extra-virgin olive oil
• 2 to 3 tablespoons good-tasting wine or cider vinegar

Summer Greens and Melon Salad

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Photo ©Brennan Photography Inc. for American Public Media

• 3/4 cup top-quality mayonnaise
• 1 teaspoon salt, or to taste
• 2 teaspoons dry mustard
• 6 green onions, diced
• 1 cup finely diced red and green peppers
• 1 teaspoon paprika
• hot sauce to taste
• 2 pounds boiled peeled shrimp
• 6 medium tomatoes
• lettuce leaves, parsley, for garnish

Creamy Shrimp Salad

Photo M.Studio

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Chopped Salad

• 8 cups romaine lettuce
• ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
• ¼ cup minced green onion
• ½ cup diced orange bell pepper
• ½ cup sliced grape tomatoes
• ½ cup diced cucumber
• ½ cup fresh sweet corn cut from the cob
• ¼ cup diced purple onion
• Pickled Green Tomato Vinaigrette (recipe follows)
• Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

• 1 cup drained pickled green tomato relish, reserve liquid
• ½ cup reserved liquid from pickled green tomato relish
• 3 tablespoons cane vinegar
• ⅓ cup extra-virgin olive oil

Fried Fish Croutons

• 1 pound firm white-fleshed fish fillets
• cornmeal-based fish fry (we used Louisiana Fish Fry)
• cooking oil for frying

Chopped Salad with Fried Fish Croutons

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• ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
• 1 pound large shrimp (26 to 30 count), peeled and deveined
• 1¼ cup frozen shelled edamame or frozen peas
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons light mayonnaise
• 1 lemon, Zest of
• 2½ tablespoon lemon juice
• 1 clove finely chopped garlic
• ¾ teaspoon fine sea salt
• pinch cayenne pepper
• 3 cups baby spinach leaves
• ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Per Serving:

• 1 medium Creole tomato
• 2 ounces Louisiana jumbo lump crabmeat
• 1 tablespoon Ravigote sauce (recipe follows)
• 1 tablespoon Lemon Confit (recipe follows)
• salt and pepper
• onion, thinly sliced (optional)
• radishes, thinly sliced (optional

Ravigote Sauce:

• 1 teaspoon dry mustard
• 1½ whole lemons, juiced
• 1 cup mayonnaise
• 1 tablespoon parsley, chopped
• 1 teaspoon fresh tarragon, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1 hard-boiled egg, minced
• 1 teaspoon Louisiana hot sauce, or to taste
• 1 teaspoon freshly ground black pepper 
• 2 tablespoons capers, drained
• ¼ cup red bell pepper, diced small
• 1 tablespoons finely diced poblano pepper

Lemon Confit:

• 6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
• 6 tablespoons kosher salt
• 1 cup fresh lemon juice
• olive oil, to cover

Louisiana Jumbo Lump Crab with Creole Tomatoes

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