Grilled Mayan Shrimp with Spiced Mango and Avocado Salad

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, ¼ teaspoon of
cayenne pepper, orange zest, and cracked black pepper. Stir together.
Set aside 1 tablespoon of the mixture, and pour the remaining marinade
over the shrimp. Toss, cover, and refrigerate for 30 minutes to 6
hours.

Make the vinaigrette by whisking together the reserved tablespoon of marinade, the lime juice and zest, mustard, 1 teaspoon of salt, and a pinch of cayenne. Slowly whisk in the remaining ¼ cup of grapeseed oil, then the extra-virgin olive oil.
Season to taste with salt and white pepper.

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

Heat the oil in a sauté pan set over medium-high heat. Season the shrimp with salt and add the shrimp to the pan. Sear quickly, just over 1
minute on each side. Remove them 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 a table, passing any extra
dressing alongside.