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Summer Shrimp Salad

Staff Photo/Jill’s Recipes

Boy, has it been getting hot outside or what?! Sometimes the blistering heat completely kills my appetite. This festive, refreshing, summer shrimp salad is one you will be making often during the hot, summer months.

There is no way I can eat gumbo, spaghetti, chili, or anything hot when I have been sweating all day. No way, Jose!

I was craving shrimp and a salad yesterday, so I started brainstorming how I could fest up a simple shrimp salad. I encourage you to get creative in the kitchen. If you are craving one ingredient, think of how you can jazz it up with other ingredients. I decided to do something crazy with different vegetables and a very easy homemade vinaigrette.

For this recipe you will need:

12 extra large uncooked shrimp, peeled and deveined
1 large zucchini, cut lengthwise and diced
1 can corn, drained
1 avocado, scored and diced
2 cups cherry tomatoes, halved
Romaine lettuce leaves
1/4 cup crumbled Feta cheese
3 Tbsp olive oil
1 1/2 Tbsp honey
3 Tbsp fresh lemon juice
Salt and pepper to taste

After you peel and de-vein the shrimp, sprinkle lightly with salt and pepper on both sides. In a large pan over medium heat, cook shrimp on both sides for 2 minutes, until pink. Remove shrimp to a plate and set aside. Add the zucchini and drained corn to the pan, sprinkle lightly with salt and pepper, and saute over medium-low heat for 10-12 minutes, until veggies are tender.

While the veggies cook, wash and chop romaine lettuce and cut the tomatoes and avocado. Add shrimp to the vegetable mixture and heat through for an additional 2 minutes. Turn the heat off and allow to cool for atleast 5 minutes.

For the dressing:  whisk together the olive oil, lemon juice, and honey. Season with salt and pepper to taste and place in refrigerator if you prefer a cooled dressing.

Top a bed of romaine lettuce with the tomatoes, avocado, Feta cheese, and the shrimp and veggie mixture. Pour the homemade dressing over the salad and Voila! Bon Appetit!

 

 

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