Ingredients:
1 bag Cilantro Lime RightRice
For the shrimp marinade
1 ½ lb. peeled shrimp
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
1 tsp. salt
2 Tbsp. olive oil
For the salad
4 c. baby arugula
1 c. fresh mango, cubed
1 c. fresh radish, sliced
2 avocados, sliced
2 limes, sliced
For the dressing
Juice of 2 limes
Zest of 1 lime
2 Tbsp. honey
1 tsp. apple cider vinegar
½ c. olive oil
1 tsp. salt
1 tsp. pepper
Preparation:
Prepare the Cilantro Lime RightRice according to package instructions. While the RightRice is resting, make the shrimp.
To make the shrimp marinade, place all the marinade ingredients in a bowl and leave to rest for 10 minutes. Heat a grill pan to medium heat. Once the pan is hot, add the shrimp. Cook the shrimp for 2 minutes on each side or until the shrimp is pink and firm. Transfer to a plate.
For the dressing, place all the ingredients in a bowl and mix well. Add more salt and pepper if needed.
To serve the salad, divide the arugula, mango, radish, and avocado between 4-6 plates. Top with the cooked shrimp and Cilantro Lime RightRice. Garnish with slices of limes.