Grilled Shrimp Mango Avocado Salad

Method

1. Prepare the washed, dried salad leaves, cucumber and red onion first. Cut mango into bite-size pieces that hold their shape. Keep the produce refrigerated while handling raw shrimp on a separate board.
2. Whisk lime juice, honey, olive oil and dressing salt until slightly thickened. Taste with a piece of mango and adjust sweetness only if needed. Reserve dressing in a clean bowl; it must not contact raw seafood.
3. Pat shrimp dry and mix with neutral oil, shrimp salt, pepper and paprika. Heat a grill pan over medium-high heat. Thread shrimp onto short skewers if that makes turning easier, but leave small gaps between them.
4. Grill for approximately 2–3 minutes per side, depending on size, until the centres are pearly and opaque; use 63°C as the centre target in this home method. Transfer to a clean plate rather than back to the raw-seafood bowl.
5. Let cooked shrimp stand for 3 minutes so they are warm rather than fiercely hot. Meanwhile cut the avocado and toss it with a teaspoon of the finished dressing to reduce surface browning.
6. Arrange greens, cucumber, mango, avocado and onion on four plates. Divide shrimp over the top, drizzle with the remaining dressing and add optional coriander. Toss only lightly so ripe fruit is not crushed.
7. Serve immediately. Refrigerate any undressed surplus ingredients and cooked shrimp separately within the safe cooling window; eat the fruit salad the same day for best texture. Do not keep repeatedly warmed shrimp to add to a cold salad later.