Carib Dressing and Marinade Mixtures:

 

1. 1 - 13.5 oz can of coconut milk 

2. 
   1 ½ tablespoon yellow curry powder 

3. 
   Zest and juice from 1 lime 

4. 1 ½ tablespoon apple cider vinegar 

Mix all ingredients together and season with salt and pepper to taste

Shrimp and Salad Portion: 

Set aside 1/3 for marinade and leave the remaining for dressing. Devein and peel 16 20/25 shrimp (leave tails on.) Place shrimp in marinade portion of the above mixture and marinade for 3 hours (up to 1 day).

Salad Mix: 

 

1. Spring Mix 

2. 
   Heirloom cherry tomatoes 

3. 
   ½ Red Onion (Julienned) 

4. 
   1 cup shelled, roasted pistachios 

5. 
   2 golden mangos (peeled and diced)

6. ​

Place salad mix together in a large bowl and gently hand toss. Grill or sauté marinated shrimp over medium heat until done. Remove from heat and set aside. Plate salad mix onto large plates and add warm shrimp. Drizzle with remaining Carib Dressing mixture and serve. Enjoy!

 

Recommend Pairing: 2013 Bedrock, Compagni Poportis Heritage White Wine
Sonoma Valley, California