Shrimp and Mesclun Salad with Spicy Crisp Pecans, Mango, and Gorgonzola Recipe

Name: Shrimp and Mesclun Salad with Spicy Crisp Pecans, Mango, and Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pecans, toasted; 1/2 cup extra virgin olive or walnut oil; 2 teaspoons Barbecue Rub; 32 colossal shrimp; 1 teaspoon shrimp and crab boil; 1/4 cup balsamic vinegar; 1 clove fresh garlic, minced; 1 tablespoon Dijon mustard; Salt, to taste; Freshly ground black pepper, to taste; 1 (12-ounce) bag mesclun greens; 1 large mango or 2 small mangoes, peeled and diced; 1/2 cup crumbled Gorgonzola or bleu cheese

Servings: persons

1/4 cup pecans, toasted
1/2 cup extra virgin olive or walnut oil
2 teaspoons Barbecue Rub
32 colossal shrimp
1 teaspoon shrimp and crab boil
1/4 cup balsamic vinegar
1 clove fresh garlic, minced
1 tablespoon Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1 (12-ounce) bag mesclun greens
1 large mango or 2 small mangoes, peeled and diced
1/2 cup crumbled Gorgonzola or bleu cheese

1
Preheat oven to 350F.
2
In a small bowl, toss the pecans with 1 tablespoon of the oil and the barbecue rub.
3
Spread pecans on a baking sheet and toast 10 to 15 minutes, watching carefully to prevent over-browning.
4
Set aside.
5
In a large pot, add shrimp, 2 cups water, and shrimp and crab boil.
6
Cook shrimp until done.
7
Drain and cool.
8
To prepare the dressing, combine remaining oil, balsamic vinegar, garlic, mustard, salt, and pepper.
9
Whisk well.
10
Taste and adjust seasonings as desired.
11
To assemble the salads, drain and rinse the greens.
12
Place a mound of greens on each of 4 plates.
13
Using 8 shrimp per plate, alternate shrimp and mango slices in a radial design around the plates edge.
14
Garnish with toasted pecans and cheese, and drizzle with dressing.

1115

kcal

Calories

Fat

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup pecans, toasted, 1/2 cup extra virgin olive or walnut oil, 2 teaspoons Barbecue Rub, 32 colossal shrimp, and more.

Yes, Shrimp and Mesclun Salad with Spicy Crisp Pecans, Mango, and Gorgonzola falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp and Mesclun Salad with Spicy Crisp Pecans, Mango, and Gorgonzola

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