Monday, August 10, 2009

Summer Shrimp Salad

This is another great, simple, fresh summer recipe. It's especially great when you can have someone over and make it together. Really, I highly recommend it. The recipe and the part about having a special guest. It really does make cooking so much more fun!

Don't be afraid to play with the quantities a little on this one. It's a salad after all, so it's all about individual taste.


Summer Shrimp Salad
The Martha Stewart Living Cookbook


Ingredients:

1 1/2 lbs. jumbo shrimp, peeled and deveined

2 TBSP olive oil, plus more for brushing

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper (more to taste)

2 limes

2 TBSP cilantro, roughly chopped, plus additional sprigs for garnish

2 mangos, cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice

1/2 small red onion, finely diced

1 small jicama, peeled and cut into 1/2-inch dice


Directions:
1. Preheat the oven to 400 degrees. Place shrimp on a sheet brushed with olive oil. Sprinkle shrimp with 1/4 tsp. each salt and pepper, plus more to taste. Alternately, just saute the shrimp in a pan over medium high heat.

2. Place shrimp in oven and roast for eight minutes, or until opaque and cooked through.


3. Meanwhile, zest the limes, then squeeze 1/4 c. juice in a small bowl. Add in olive oil, cilantro, and remaining salt and pepper.


4. When shrimp are done, toss with 2 TBSP dressing in a medium bowl.

5. In a large bowl, combine the mangos, cucumber, red onion, jicama, and remaining dressing. Toss to coat.

6. Divide the salad and shrimp among six bowls. Garnish with cilantro sprigs and serve.

4 comments :

Lexie said...

Fabulous! Thanks, Kelsey. Now if only I could meet this mystery guest some time!

KMAYS said...

Ooo, this sounds like a great salad. I think I would add some avocado to it as well.

katie said...

This looks amazing~ I love shrimp, cucumbers and jicama. KMays and I think alike, I totally thought avocado before reading her comment.

Kelsey said...

I'd also probably add some fresh mint to play off the creamy avocado.