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Roasted Shrimp and Mango Salad

2 lbs. large shrimp, peeled and deveined
6 Tbsp. extra virgin olive oil, divided
2 tsp. paprika
Salt and pepper
2 Tbsp. lemon juice
1 Tbsp. honey
6 cups mixed baby lettuces, washed and dried
2 large mangos (about 2 lbs.), peeled, pitted, and diced
1/4 cup shaved or shredded Parmesan cheese

Preheat oven to 400 degrees F. On large rimmed baking sheet, toss shrimp with 2 Tbsp. extra virgin olive oil, paprika, 1/4 tsp. salt, and 1/4 tsp. pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator. In large bowl, whisk together remaining 4 Tbsp. extra virgin olive oil, lemon juice, and honey. Season with salt and pepper. Toss lettuce, mango, and chilled shrimp in olive oil/lemon juice mixture. Divide among plates and sprinkle with Parmesan. Serves 8 to 10.

 

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