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This salad is great anytime, but especially wonderful in the spring and summer when the mangoes and papayas are at their best.
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1 pound large shrimp, peeled and deveined
6 tablespoons extra-virgin olive oil
1 tablespoon Rocky Mountain Garlic Herb Dry Marinade plus 1/4 teaspoon
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1 small jalapeno, halved, seeded and finely chopped
1/2 small red onion, thinly sliced
1/2 cup chopped fresh cilantro
6 cups mixed salad greens (such as romaine, Bibb, escarole and radicchio), torn
1 mango, peeled, sliced and cut into 1/4-inch-thick sticks
1/2 papaya, peeled, seeded and cut into 1/4-inch-thick sticks
1/2 cup sliced almonds, toasted
Rinse shrimp and pat dry; transfer to a bowl. Add 1 tablespoon each oil, lime juice and Rocky Mountain Garlic Herb Dry Marinade; toss to combine. Season with salt and pepper. Marinate at room temperature 15 minutes.
Meanwhile, whisk together remaining 2 tablespoons lime juice, 1/4 teaspoon Rocky Mountain Garlic Herb Dry Marinade, the orange juice and jalapeno. Add 4 tablespoons oil in a slow stream, whisking until combined well. Stir in onion and cilantro; salt and pepper to taste, for vinaigrette.
Heat remaining 1 tablespoon oil in a large nonstick skillet. Add shrimp, in 2 batches, and cook, turning once, until golden brown and opaque, about 3 minutes per batch. Transfer, as cooked, to a plate.
Combine greens, mango, papaya and almonds in a large bowl. Toss with enough vinaigrette to coat; salt and pepper to taste. Mound salad on plates alongside shrimp and serve.
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