Caribbean Shrimp Salad with Lime Vinaigrette

Ingredients

• 0.3 cup avocado diced peeled
• 8 cups baby spinach fresh
• 2 tablespoons sriracha (such as Lee Kum Kee)
• 2 tablespoons pumpkinseed kernels unsalted
• 2  garlic cloves minced
• 0.5 cup green onions thinly sliced
• 0.5 teaspoon ground cumin 
• 0.3 cup juice of lime fresh ( 3 large limes)
• 1 tablespoon lime rind grated
• 1 cup mangos peeled chopped ( 1 large)
• 1.5 tablespoons olive oil 
• 0.5 teaspoon paprika 
• 1 cup julienne-cut radishes 
• 1 Dash salt 
• 5 tablespoons seasoned rice vinegar divided
• 1.5 pounds shrimp cooked chopped

Equipment

• bowl
• whisk

Directions

1. Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
2. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
3. Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels.
4. Drizzle each salad with 2 tablespoons vinaigrette.