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Grilled Shrimp and Mango Salad with Cilantro-Lime Vinaigrette
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces raw shrimp, peeled and deveined
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • Salt and black pepper, to taste
  • 4 cups firmly packed spring mix or romaine lettuce
  • 1 mango, pitted, peeled, and chopped
  • ½ avocado, pitted, peeled, and sliced
  • ½ cup sliced cherry tomatoes
  • 2 tablespoons sliced almonds
  • Cilantro-Lime Vinaigrette (recipe follows), for serving
Steps
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