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

1. 1

   Preheat oven to 350F.

2. 2

   In a small bowl, toss the pecans with 1 tablespoon of the oil and the barbecue rub.

3. 3

   Spread pecans on a baking sheet and toast 10 to 15 minutes, watching carefully to prevent over-browning.

4. 4

   Set aside.

5. 5

   In a large pot, add shrimp, 2 cups water, and shrimp and crab boil.

6. 6

   Cook shrimp until done.

7. 7

   Drain and cool.

8. 8

   To prepare the dressing, combine remaining oil, balsamic vinegar, garlic, mustard, salt, and pepper.

9. 9

   Whisk well.

10. 10

    Taste and adjust seasonings as desired.

11. 11

    To assemble the salads, drain and rinse the greens.

12. 12

    Place a mound of greens on each of 4 plates.

13. 13

    Using 8 shrimp per plate, alternate shrimp and mango slices in a radial design around the plates edge.

14. 14

    Garnish with toasted pecans and cheese, and drizzle with dressing.

* Per serving · 4 servings · Values may vary.