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Salad
Mexican
2 servings
15 minutes
10 minutes
The mango gives the salad a sweet tone and the pomegranate seeds give it some crunch.
15 shrimp, peeled, deveined and rinsed
1/2 teaspoon chile powder
8 ounces organic spinach, washed and dried
2 ripe mangos, peeled and sliced
1/2 teaspoon Spice Grinders (use Spicy Sesame)
1/2 teaspoon Spice Grinders (use Rainbow Peppercorns)
1/2 cup pomegranate arils
Prepare a hot grill.
Season the shrimp with the spicy seasoning.
Grill the shrimp until they turn pink on the outside and the white meat has an opaque look. Set aside to cool.
In a large bowl, toss all of the ingredients and season to taste.
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