Mango And Spicy Shrimp Salad - cooking recipe

Ingredients

Honey-Chive Salad Dressing
1 egg yolk
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 1/4 cups canola oil
3 tablespoons fresh chives, snipped
1 tablespoon fresh parsley, finely chopped
1 tablespoon liquid honey
1 garlic clove, minced
1 pinch salt
Salad
3 mangoes
1 lime
1 medium jicama
1/4 long English cucumber
2 radishes
24 large raw shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
mixed salad green

Preparation

To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
Peel and slice mango. Squeeze juice from lime and toss with mango.
Peel and slice jicama and cucumber into strips. Thinly slice radishes.
Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.