Fiery Shrimp Salad | Club House

Ingredients

• 2 tbsps (30 ml) plus 1 teaspoon (5 ml) kosher salt divided
• 6 tbsps (90 ml) fresh lime juice divided
• 1 pound (500 g) shrimp (16 to 20 count) peeled and deveined
• 1/4 cup (60 ml) mayonnaise
• 2 tsps (10 ml) fiery plus more for garnish
• 1 tsp (5 ml) Dijon mustard
• 1 medium shallot minced
• 1 small jalapeño seeded and minced
• 1/4 cup (60 ml) chives thinly sliced, plus more for garnish
• 1 cup (250 ml) diced cucumber
• 1 cup (250 ml) diced mango plus more, sliced, for garnish
• 1 medium avocado pitted and diced
• 1/2 tsp (2 ml) freshly ground black pepper
• 6 green lettuce leaves washed