Caribbean Strawberry Avocado Salad:
1/2 tbsp. Balsamic Vinegar
1 tbsp. Honey
1 tbsp. Dijon Mustard
2 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste
6 Whole Shrimp
1/4 c. Diced Mango
1 tbsp. Celery (thinly sliced)
1/4 tbsp. Red Onion (thinly sliced)
2 c. Mixed Baby Lettuce or Spring Mix
Grill shrimp on medium heat for about 3 minutes on each side, until pink all the way through. Blend 8 strawberries, vinegar, honey and Dijon mustard in a blender until smooth, add some extra virgin olive oil into the blender to help smooth the dressing. If it appears too thick, add some water to thin it out. Season with salt and pepper.
In a large bowl, combine shrimp, celery, mango, and onion. Mix together with some of the dressing. Place lettuce on a plate and layer avocado on top. Add shrimp mixture and top it off with remaining strawberries and more dressing if desired.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)