Caribbean Shrimp Salad with Lime Vinagrette

Yield: 4 servings.
Vegaquarian

4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 Tbs seasoned rice vinegar, divided
2 Tbs chili garlic sauce (such as Lee Kum Kee)
1 1/2 Tbs olive oil
1 Tbs grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 tsp paprika
1/2 tsp ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 Tbs unsalted pumpkinseed kernels

Combine shrimp, 2 Tbs vinegar, and chili garlic sauce in a large bolw; toss well. Cover and chill 1 hour.
Combine remaining 3 Tbs vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
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 Tbs avocado around shrimp on each plate. Top each serving with 2 Tbs green onions and 1 1/2 tsp pumpkinseed kernels. Drizzle each salad with 2 Tbs vinagrette.

Jan/Feb 2008 "Cooking Light"