This recipe is a perfect start to The Traveller’s Wife Recipes: Summer Series! With light and airy spring time notes, citrus shrimp salad can be made in as little as 30 minutes. Enjoy!
Ingredients
- 3 pounds medium shrimp, peeled and de-veined (about 40) plus pan searing ingredients
- 1 tablespoon olive oil
- 1/2 cup lemon juice
- 5 garlic cloves
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh parsley
- black pepper and salt
- 8 cups of greens (arugula, spinach or spring mix)
- Lemon flavored extra virgin olive oil
- 1/2 cup lemon juice
- 1 avocado
- 1 shallot, minced
- 4 ounces sliced almonds (optional)
- Salt and black pepper
Let’s Make It!
- In medium bowl mix olive oil, lemon juice, garlic, onion, 2 teaspoons parsley. Pour the mixture into large skillet over medium heat. Simmer and cook until reduced by half (about 5-8 minutes).
- Add shrimp, salt and pepper cover and cook until shrimp turn pink (about 5 minutes).
- In large bowl toss shrimp and greens together.
- Lightly drizzle with olive oil and lemon juice. Lightly toss to coat.
- Add avocado and almond slices to coat. Enjoy!!!
Surviving Chaos
- Pre-make Shrimp: Make shrimp the day before and just reheat when ready to eat.
- Onion: Substitute green onion for red onion.
- Pasta: If you have extra shrimp, mix it with linguine or angel hair pasta for another quick weeknight dinner.
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