Shrimp and Mesclun Salad with Spicy Crisp Pecans, Mango, and Gorgonzola
This salad is very versatile, and it works with almost any kind of seafood. Or you can just serve the salad without any seafood for a lighter option.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free
Mealbrunch, dinner, lunch
Taste and Texturecheesy, fruity, hot & spicy, light, savory, tangy
Type of Dishmain course salad, salad
- ¼ cup pecans, toasted
- ½ cup extra virgin olive or walnut oil
- 2 teaspoons Barbecue Rub
- 32 colossal shrimp
- 1 teaspoon shrimp and crab boil
- ¼ cup balsamic vinegar
- 1 clove fresh garlic, minced
- 1 tablespoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 (12-ounce) bag mesclun greens
- 1 large mango or 2 small mangoes, peeled and diced
- ½ cup crumbled Gorgonzola or bleu cheese
Preheat oven to 350°F. In a small bowl, toss the pecans with 1 tablespoon of the oil and the barbecue rub. Spread pecans on a baking sheet and toast 10 to 15 minutes, watching carefully to prevent over-browning. Set aside.
In a large pot, add shrimp, 2 cups water, and shrimp and crab boil. Cook shrimp until done. Drain and cool.
To prepare the dressing, combine remaining oil, balsamic vinegar, garlic, mustard, salt, and pepper. Whisk well. Taste and adjust seasonings as desired.
To assemble the salads, drain and rinse the greens. Place a mound of greens on each of 4 plates. Using 8 shrimp per plate, alternate shrimp and mango slices in a radial design around the plate’s edge. Garnish with toasted pecans and cheese, and drizzle with dressing.
1987, 2005 Jane Butel