Recipe of the Week - Caribbean Shrimp Salad

I meant to add this recipe a couple of weeks ago -- I made it while Mom was visiting and it was so easy and fresh. It's a great summer salad, too. Mom suggested keeping all of the ingredients separate in a "salad bar" style set-up to cater to different tastes. (She said this since I made Trav a different version since he doesn't eat mangoes or avocados...his had cucumber and peaches instead.) I LOVED the vinaigrette, too. Maybe it's because I am preggy but I felt like I could just drink it from the bowl since it was so fresh and limey!

Caribbean Shrimp Salad with Lime Vinaigrette

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

Preparation
Combine shrimp, half the vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
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. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.