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.
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.