Caribbean Shrimp Salad with Lime Vinaigrette

Ingredients

• 4 cups chopped cooked shrimp (about 1 1/2 pounds) 
• 5 tablespoons seasoned rice vinegar, divided
• 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 ½ tablespoons olive oil 
• 1 tablespoon grated lime rind 
• ¼ cup fresh lime juice (about 3 large limes)
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 2 garlic cloves, minced
• Dash of salt
• 8 cups fresh baby spinach
• 1 cup chopped peeled mango (about 1 large)
• 1 cup julienne-cut radishes
• ¼ cup diced peeled avocado
• ½ cup thinly sliced green onions
• 2 tablespoons unsalted pumpkinseed kernels

Directions

1. Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
2. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
3. Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. 
4. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.