Summer Saturday Shrimp Salad
This is a great salad for summer - it’s a bit tropical, a bit spicy, and super crunchy. The key here is a drizzle of chili olive oil to finish. Serves 1.
INGREDIENTS
Summer Saturday Shrimp Salad:
Romaine, chopped
Mango, chopped
Avocado, chopped
Radish, sliced thin on the mandoline
Fresno, chopped
Jalapeño, deseeded and sliced thin on the mandoline
Shrimp, sautéed
Chives, sliced
Cilantro, coarsely chopped
Chili olive oil (I like Brightland)
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste
Sautéed Shrimp:
Olive oil
Wild caught shrimp
JF Spicy Salt
Garlic, minced
A squeeze of fresh lime
PROCESS
Sautéed Shrimp
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: Work in your chopped garlic, allowing it to become fragrant as it warms.
Step 4: Once these curl and are just pink, finish with a squeeze of fresh lime. Set aside before assembling in your salad.
Summer Saturday Shrimp Salad
Step 1: In a large bowl, using the chopped romaine as a base, begin to build your salad.
Step 2: Layer in the mango, avocado, radish, fresno, jalapeño, and our sautéed shrimp.
Step 3: Finish with chives, cilantro, a drizzle of chili olive oil, my JF Simple Mustard Vinaigrette, and JF Spicy Salt.