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Jamaican Jerk Rub


Jerk Shrimp, Mango & Avocado Salad

2   tbsp (30 mL) lime juice
1   tbsp (15 mL) sugar
1   tsp (5 mL) lime zest
   Dash of salt
2   tbsp (30 mL) vegetable oil
Shrimp and Salad
1   tbsp (15 mL) lime juice
1   tbsp (15 mL) Jamaican Jerk Rub
2   tsp (10 mL) vegetable oil
2   tsp (10 mL) finely chopped jalapeño pepper
1   garlic clove, pressed
16   large uncooked shrimp (21-25 per pound), peeled and deveined, tails removed
1   firm, ripe avocado
1   head Belgian endive, separated into leaves
1   firm, ripe mango, peeled and cut into cubes
1/4   cup (50 mL) chopped red bell pepper
   Lime wedges
  1. For dressing, combine lime juice, sugar, lime zest and salt in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to serve.
  2. For shrimp, in Classic Batter Bowl, whisk lime juice, jerk rub, oil, jalapeño pepper and garlic until well blended. Add shrimp and toss to coat. Cover; refrigerate 15 minutes.
  3. Heat (10-in./25 cm) Skillet over medium heat until a drop of water sizzles. Add shrimp and cook 4-6 minutes or until shrimp turns opaque and is cooked through, turning once. Remove from Skillet.
  4. For salad, peel and slice avocado using Utility Knife. For each serving, arrange avocado slices and endive leaves on serving plate. Top with mango and bell pepper; drizzle with dressing. Arrange shrimp next to salad. Serve with lime wedges.

Yield: 2 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 1.5 g, Cholesterol 65 mg, Carbohydrate 28 g, Protein 31 g, Sodium 650 mg, Fiber 7 g

U.S. Diabetic exchanges per serving: 2 fruit, 2 low-fat meat, 6 fat (2 carb)

Cook's Tips: To peel a mango, use the Santoku Knife to cut off top and bottom of fruit. Stand fruit upright, stem end down, on Cutting Board. Carefully cut off peel from top to bottom. Rub the top of the mango with your thumb to determine the direction of the large, flat pit. Slice off flesh alongside the pit. Cut flesh into cubes.

Belgian endive is a small cigar-shaped head of white, tightly packed leaves with yellow tips. It becomes bitter when exposed to light, so it is best wrapped in a damp paper towel, then placed in a resealable plastic bag and refrigerated for no longer than a day.