Ingredients

• 1/4 cup grapeseed oil
• 2 tablespoons Spanish-style smoked paprika
• 1 tablespoon finely grated orange zest
• 1 tablespoon coarsely cracked black pepper
• 1/4 teaspoon ground cayenne
• 3 cloves garlic, minced
• 12 extra-large shrimp (U-12), peeled and deveined
• 2 tablespoons lime juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon finely grated lime zest
• 1/4 cup grape seed oil
• 1/4 cup olive oil
• Coarse salt
• 1 tablespoon extra-virgin olive oil
• 4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
• 1/4 cup finely diced red onion
• 1 mango, peeled, seeded, and diced
• 1 Haas avocado, peeled, seeded, and diced
• Freshly ground black pepper

Instructions

1. Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
2. Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
3. Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
4. Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
5. In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
6. In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
7. Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)