Do you want a light and tasty salads that your guests will produce a refreshing summer season, and thick sweet shrimp from our own local waters is fair? This recipe actually aired on the Food Network in November 2006, but with such a wonderful blend of warm weather favorites Florida, it is sure to impress your friends and collect any time a hit on each terrace.

For the shrimp marinade:

1 / 4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1Tablespoon finely grated orange rind
1 tablespoon coarsely cracked black pepper
1 / 4 teaspoon ground cayenne pepper
3 garlic cloves, finely chopped
12 extra-large shrimp (U-12), peeled and divided

For the Citrus Vinaigrette:

2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 / 4 teaspoon finely grated lime zest
1 / 4 cup grapeseed oil
1 / 4 cup olive oil

For the salad:

Coarse salt
1 tablespoon extra-virginOlive
4 cups loosely packed torn, soft lettuce, such as red oak and lolla rossa
1 / 4 cup finely diced red onion
1 mango, peeled, cored and diced
Haas 1 avocado (or Florida avocado), peeled, cored and diced
Freshly ground black pepper

Make the marinade:
Whisk all ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp, you take on the marinade and refrigerate for at least 3 and up to 6Hours.

Make the vinaigrette:
In a large bowl the lime juice, mustard, seasoning, and whisk together reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.

Make the salad:
Please remove the shrimp from the marinade, scrape off excess marinade from the shrimp.

Season the shrimp, to taste, with salt. Heat the oil in a large skillet over medium heat. Add the shrimp and cook, turning once, untilcooked just through, about 1 1 / 2 minutes per side. Remove the pan from the stove to take.

In a bowl, throw together the onion, mango and avocado. Dress lightly with some of the vinaigrette. With salt and pepper to taste.

Season In another bowl, throw some light on the salad with the vinaigrette and season with salt and pepper.

Mound the salad in the middle of a bowl and surround with shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remainingVinaigrette for another use.)

Pair this salad with an appetizer or serve chilled with its own power with some summer cocktails. Do you want a "spirited" twist on an old favorite? Try a cucumber-basil martini courtesy of the Food and Wine Magazine.

Cucumber-Basil Martini

Ingredients

1 tablespoon sugar
1 tablespoon hot water
1 teaspoon finely grated fresh ginger
A 3-inch piece of cucumber-peeled, cored and cut small, plus 1 lap for garnish
3 fresh basil leaves, 2torn
2 ounces good gin
1 tablespoon fresh lime juice
Ice

Directions
In a small bowl, dissolve the sugar in the hot water. Press the grated ginger through a fine sieve set over the bowl, releasing the juice.
In a cocktail shaker, mix up the diced cucumber with the 2 torn basil leaves. Add the ginger syrup, gin, lemon juice and a handful of ice. Shake, then strain into a martini glass. Martini with a garnish of cucumber into slices and the remaining wholeBasil leaf and serve.

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