Saturday, April 24, 2010

Tropical Shrimp Salad on Spinach

Lately, all I've been craving (and mostly making) are light dishes that feel perfect for warm spring weather. This tropical shrimp salad really hit the spot. I used baby-sized rock shrimp, but if you want something bigger, I'm sure that would work just as well. My husband ate his salad sans the spinach, which is really just as good. However, I preferred having mine on greens because I was able to use more of the delightful citrus dressing that went with the salad. Also, I'd like to note that my dressing ingredients are approximations. Play with it a little to get the desired taste.

For the salad:
1 lb shrimp
1 orange
salt and pepper
olive oil

1 mango, pealed and chopped
1 avocado, pealed and chopped
1/2 tomato, chopped
1/2 red onion, diced
1/2 can pineapple chunks
2 to 3 tablespoons cilantro
1 bag spinach

For the dressing:
juice of 3 limes
juice of 2 oranges
juice of from canned pineapple
pinch of salt
1 tablespoon sugar
2 teaspoons rice wine vinegar
2 tablespoons salad oil

In a large sauce pan coated with olive oil, cook shrimp that has been salted, peppered, and tossed in the juice of one orange. Cook on medium high heat for about 4 or 5 minutes, just until cooked. Remove from pan and cool in the refrigerator. In a large bowl, combine cooled shrimp and the rest of the salad ingredients.

In a small bowl whisk together dressing ingredients. Pour some of the dressing over the salad and toss. Reserve the rest of the dressing for individual salads served on spinach.

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