CITRUS SHRIMP SALAD
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • Salad dressing:
  • 1 orange
  • the juice of half lemon
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 2.5 - 3 oz. mixed green salad
  • ⅓ cup toasted Marcona almonds (or sliced almonds or walnuts)
  • 2 tablespoons dried cranberries
  • salt and pepper
  • shaved Parmesan cheese
  • Grilled shrimp:
  • 12-16 shrimp, peeled/deveined
  • a pinch of Salt
  • a pinch of Pepper
  • a couple dashes of Paprika
  • 1 teaspoon regular olive oil
Instructions
  1. Peel the orange and cut each segment between the membrane out. Set the orange segments aside.
  2. Squeeze the juice out from the core into a large bowl.
  3. Add the juice of lemon, Dijon mustard, extra virgin olive oil, salt and pepper to taste. Whisk until combined. Set aside.
  4. Toast Marcona almonds for a few minutes in a pan. Set a aside.
  5. Add shrimp, paprika, a pitch of salt and pepper, regular olive oil into a bowl. Mix everything together.
  6. Grill the shrimp 2-3 minutes on each side on a cast iron grill, medium heat (or in a pan if you don't have cast iron grill). Do not overcook shrimp. You know when it's cooked when it turns bright pink. Take shrimp off the grill and let them rest on a plate.
  7. Add mixed green salad and dried cranberries into the dressing bowl. Toss gently. Transfer to serving plates, arrange shrimp on top, top with toasted Marcona almonds, orange segments , shaved Parmesan cheese. Spoon more dressing you have left from the bottom of the salad bowl over the top. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/citrus-shrimp-salad/