3 ratings

'Grilled' Mayan Shrimp with Spiced Mango and Avocado Salad


Mayan Shrimp

Chef Alfred Portale created this recipe exclusively for the South Beach Food & Wine Festival and now serves it at Gotham Steak in Miami and at Gotham Bar & Grill in New York City during the summer. 

Adapted from "Food Network South Beach Food & Wine Festival Cookbook" by Lee Brian Schrager and Julie Mautner.


  • 1 ½ pounds extra-large shrimp (3-4 per person), peeled and deveined
  • ½ cup grapeseed oil, plus 2 tablespoons
  • 3 cloves garlic, finely chopped
  • 2 tablespoons smoked Spanish paprika
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon coarsely cracked black pepper
  • ¼ teaspoon plus a pinch of cayenne pepper
  • ¼ cup freshly squeezed lime juice
  • 1 generous teaspoon grated lime zest
  • 1 teaspoon coarse salt, plus more for later
  • ½ teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil, plus more for later
  • Freshly ground white pepper
  • 1 mango, peeled, pitted, and cut into ½-inch dice
  • 1 ripe Hass avocado, peeled, pitted, and cut into ½-inch dice
  • ½ small red onion, halved and thinly sliced (about 1⁄3 cup)
  • 4 cups (loosely packed) soft lettuces, such as red oak leaf or Lolla Rossa


Place the shrimp in a bowl. Prepare the marinade by pouring ¼ cup of the grapeseed oil into a small bowl. Add the garlic, paprika, orange zest, black pepper, and the ¼ teaspoon cayenne. Stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover, and refrigerate for at least 30 minutes and up to 6 hours.

Make the vinaigrette by whisking together the reserved tablespoon of marinade, the lime juice and zest, teaspoon of salt, mustard, and the remaining pinch of cayenne. Slowly whisk in the remaining ¼ cup grapeseed oil, then the olive oil. Season with salt and white pepper.

Put the mango, avocado, onion, and lettuces in a large bowl. Dress lightly with ½ cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp later.) Set aside.

In a sauté pan set over medium-high heat, heat some oil. Season the shrimp with salt and add them to the pan. Sear quickly, just over 1 minute on each side. Remove from the pan and cover to keep warm.

Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.