MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Limey Shrimp and Arugula Salad
| Limey Shrimp and Arugula Salad | Print |
Recipe By: Alice Morrow
Limey Shrimp and Arugula Salad
Ingredients
- VINAIGRETTE:
- ¼ c. fresh lime juice
- 2 T. orange juice
- 1 T. minced shallots
- 1 T. minced garlic
- 2 t. cumin
- ½ t. cayenne
- 1 t. honey
- Salt/black pepper
- ¼ c. plus 1 T. extra virgin olive oil
- SALAD:
- 1 T. olive oil
- 1 lb. shrimp, peeled and deveined
- 1 (29-oz.) can white shoe peg corn, rinsed and drained
- 1 pt. cherry tomatoes, halved
- ½ c. chopped fresh parsley or cilantro
- 1 avocado, quartered, thinly sliced
- 4 oz. crumbled cotija cheese or your favorite crumbly cheese
- 4 c. fresh baby arugula, packed or baby spinach
- Salt/black pepper
- Lime wedges
Instructions
- In bowl, whisk citrus juices, shallots, garlic, cumin, cayenne, honey and salt until blended.
- Slowly drizzle olive oil in thin, steady stream until dressing becomes emulsified. Taste for seasoning and set aside.
- Pat dry and season shrimp. In large saute pan, add 1 T. olive oil, heat and drop in shrimp. Cook for 1-2 minutes per side until pink and slightly fried.
- Take off heat and transfer to large mixing bowl. Add the corn and tomatoes and pour in half of dressing. Toss to coat and let rest for a few minutes.
- Finely chop cilantro, thinly slice avocado and crumble half of cheese. Add this to the shrimp and corn mixture.
- Fold in arugula.
- Pour remaining dressing and toss to coat.
- Season generously with salt and pepper. Squeeze with the lime wedges.
- Place salad on serving platter and put remaining crumble cheese on top.
- Garnish with lime wedges.
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