Shrimp Vinaigrette from Goya
Ingredients
- 1 Tbsp Goya red wine vinegar
- ½ Tbsp Goya minced garlic
- 1 packet Goya salad and vegetable seasoning
- ¼ red onion, sliced
- ½ cup Goya Passion Fruit Cocktail
- 4 Tbsp Goya extra virgin olive oil
- fresh cilantro
- 8 shrimp
- Goya Adobo All-Purpose Seasoning with Pepper
- ½ avocado, sliced
- 1 mango, sliced
- 2 cups arugula
- 4 Tbsp fresh chopped pistachios
- Pinch Goya salt
Instructions
- Into a mixing bowl, combine red wine vinegar, garlic, salad and vegetable packet, onion, passion fruit cocktail, olive oil, and cilantro. Stir mixture, then cover and put in the fridge.
- Next, season shrimp with adobo, and lightly coat shrimp in your salad dressing, using 2 spoonfuls of the vinegarette. Marinate for a few minutes, place on a hot grill, cook until shrimp reaches a temp of 145℉.
- To plate this dish, add slices of mango, and avocado on the bottom of the plate. Then stir arugula with your vinaigrette, and place salad on plate. Finish with the shrimp, freshly chopped pistachios, and a pinch of salt.
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