SATURDAY SHRIMP CHOP
New crunchy salad on the menu today. Great on hot summer days for an easy, delish lunch. Serves 1.
Castelvetrano olives, pitted, smashed, and chopped
Radish, diced fine
Red onion, diced fine
Persian cucumber, diced fine
Vegan feta, crumbled
Green cabbage, shredded
JF Sautéed Shrimp, chopped
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste
Wild caught shrimp
JF Spicy Salt
Step 1: In a large sauté pan warm your olive oil.
Step 2: When that begins to shimmer add in your shrimp. Season with JF Spicy Salt and flip for an even cook.
Step 3: Once these curl and are just pink, remove from the heat and set aside to cool.
Step 1: In a large bowl, using the chopped romaine as a base, begin to build your salad.
Step 2: Layer in the olives, radish, red onion, cucumber, vegan feta, green cabbage, avocado, and our shrimp.