Shrimp Salad
Ingredients
- 1 tbsp olive oil
- 6 medium shrimp/person – peeled & deveined
- Kosher salt & black pepper to taste
- 6 cups chopped greens – I mixed spinach Napa cabbage & iceberg
- 2 cups julienne zucchini
- 2 Persian cucumbers thin sliced
- 1 large carrot peeled & grated
- ½ cup raw unsalted peanuts toasted
- Mint-Chili Dressing see recipe in NOTES
Instructions
- Heat oil in a medium pan over medium heat
- Add shrimp, salt & pepper, cook until shrimp are pink & opaque – about 4 minutes
- Combine lettuce, zucchini, cucumber, carrot and peanuts
- Place combined veggies in bowls
- Top with shrimp
- Drizzle with dressing
- Eat & enjoy
Notes
MINT-CHILI DRESSING
1/3 cup fresh mint
¼ cup olive oil
3 tbsp red onion, diced
2 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tsp fish sauce
1 clove garlic, peeled
¼ tsp agave syrup
1/8 tsp red chili paste In a blender or small food processor mix ingredients until smooth
Set aside until ready to use
If making in advance, store in refrigerator, but bring to room temperature before serving to loosen up the olive oil
1/3 cup fresh mint
¼ cup olive oil
3 tbsp red onion, diced
2 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tsp fish sauce
1 clove garlic, peeled
¼ tsp agave syrup
1/8 tsp red chili paste In a blender or small food processor mix ingredients until smooth
Set aside until ready to use
If making in advance, store in refrigerator, but bring to room temperature before serving to loosen up the olive oil