Whoever said there ain't no cure for the summertime blues obviously hadn't sampled this scrumptious shrimp salad. If you want a break from those garden variety greens, opt for this shell of a salad that's sure to liven up your lunch or dinner.
Ingredients
For 0004 Person(s)
Recipe
1 tablespoon(s) extra virgin olive oil
16 ounce(s) shrimp, peeled and cleaned
1 dash(es) salt
1 dash(es) pepper
2garlic cloves, minced
1/2 teaspoon(s) cayenne pepper
1/8 teaspoon(s) dried bay leaves or 1 whole bay leaf
3/4 cup(s) lemon juice
3 teaspoon(s) soy sauce
1 tablespoon(s) balsamic vinegar
10 ounce(s) romaine
1 1/2 cup(s) great northern beans, drained and rinsed
1/4 cup(s) sun-dried tomatoes, thinly sliced
1avocado, sliced
1lemon peel, cut into strips
1/2 teaspoon(s) thyme
1 tablespoon(s) cilantro
Directions
Heat oil in a large skillet over medium heat.
Add shrimp, salt, pepper, garlic, cilantro, cayenne pepper, bay leaf, and thyme, stirring occasionally for about 7 minutes.
In a small bowl, whisk together 1/2 tablespoon of olive oil, lemon juice, soy sauce and balsamic vinegar.
Mix Romaine, beans, tomatoes and shrimp with the salad dressing.