Caribbean Citrus Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for. Ingredients:
2 tablespoons olive oil |
2 lbs medium shrimp, peeled and deveined |
2 cups red onions, thin wedges |
1 1/2 cups pasilla chiles, 1/2 inch dice |
2 tablespoons ginger, shredded |
1 1/2 tablespoons garlic, minced |
2 cups ripe olives, halved |
1/2 cup orange juice |
1 1/2 teaspoons curry powder |
1 teaspoon sea salt |
1 teaspoon red pepper flakes |
2 cups orange sections, pith removed |
1 cup yellow cherry tomato, halves |
1/2 teaspoon lime zest |
6 cups mesclun |
Directions:
1. In a large pan add oil, turn on heat to medium.
2. Add shrimp and cook for 2 minutes.
3. Stir in the onions, peppers, ginger and garlic.
4. Cook for 3 minutes, stirring often.
5. Add olives, orange juice, curry powder, salt and red pepper flakes.
6. Bring to a boil.
7. Reduce heat and simmer 3 minutes.
8. Remove from heat.
9. Stir in orange segments, cherry tomato halves, butter and lime zest.
10. Toss.
11. Divide mesclun between 6 bowls.
12. Toss shrimp dish one more time and divide evenly between bowls.
13. Serve.
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