Serves 8 to 10
2 pounds large shrimp, peeled and deveined
6 tablespoons extra virgin olive oil, divided
2 teaspoons paprika
Salt and pepper
2 tablespoons lemon juice
1 tablespoon honey
6 cups mixed baby lettuces, washed and dried
2 large mangos (about 2 pounds), peeled, pitted and diced
1/4 cup shaved or shredded Parmesan cheeser
Preheat oven to 400°F.
r
On large rimmed baking sheet, toss shrimp with 2 tablespoons extra virgin olive oil, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until pink and cooked through and beginning to lightly own, 8 to 10 minutes.
r
Remove from oven and transfer to bowl to chill in refrigerator.
r
In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey. Season with salt and pepper.
r
Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture. Divide among plates, and sprinkle with Parmesan.
