Crunchy romaine lettuce topped with avocado, mango, radish, sautéed shrimp, and a sprinkle of JF Spicy Salt

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.


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, saut​​éed
Chives, sliced
Cilantro, coarsely chopped
Chili olive oil (I like Brightland)
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Saut​​éed Shrimp:

Olive oil
Wild caught shrimp
JF Spicy Salt

Garlic, minced
A squeeze of fresh lime


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.

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