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.
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.