Food, Surviving Chaos

Summer Series: Citrus Shrimp Salad

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!

  1. 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).
  2. Add shrimp, salt and pepper cover and cook until shrimp turn pink (about 5 minutes).
  3. In large bowl toss shrimp and greens together.
  4. Lightly drizzle with olive oil and lemon juice. Lightly toss to coat.
  5. Add avocado and almond slices to coat. Enjoy!!!

Surviving Chaos

  1. Pre-make Shrimp: Make shrimp the day before and just reheat when ready to eat.
  2. Onion: Substitute green onion for red onion.
  3. Pasta: If you have extra shrimp, mix it with linguine or angel hair pasta for another quick weeknight dinner.

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