Monday, May 3, 2010

My Yummy Spicy Shrimp Salad

Yes, I love to cook - but only if there's people to cook for, otherwise it's just no fun. So, today I didn't feel like cooking anything that would require a lot of time at the stove/oven considering that it's still really warm out and I haven't entirely acclamated myself to the weather change. So, I decided to make a shrimp salad - it turned out a bit spicier than I had intended but it was awesome. The recipe is below and should make about 4 - 6 servings depending on how generous you are with your portions:

 **See my little Yorkie in the bottom left corner wishing he could have some! But this is too spicy for him!!!***

Prep time: 35 minutes
Cook time: 5 - 10 minutes

30 - 40 Shrimp (either fresh raw or pre-cooked frozen)
1 avacado
1 can mandarin oranges
1/2 cup dried cranberries
1/2 cup thawed frozen/drained canned loose kernel corn
1 cup fresh mozzarella balls
1 1/2 heads of romaine lettuce
1/4 tspn cayenne pepper
1/4 tspn Jamaican curry powder
1/4 tspn oregano
1/4 tspn basil
1/4 tspn black pepper
1/4 tspn salt
1/2 tspn garlic
olive oil (I didn't measure the amount of olive oil I used, but put enough to liberally marinate the shrimp - which will later be used as the dressing)

Shrimp Marinade:
After thawing and peeling shrimp (as necessary) combine cayenne pepper, black pepper, oregano, basil, salt, garlic, curry and olive oil in a plastic bag with the shrimp. Mix thoroughly and refrigerate for at least 20 - 30 minutes.

Chop the lettuce and place into a large bowl. Drain the mandarin oranges and add to the lettuce. Combine dried cranberries, corn and mozzarella to the lettuce and toss. After 20 - 30 minutes has passed place shrimp and marinade in heated skillet. If using pre-cooked shrimp cook for 5 minutes, no more than 10 if using raw shrimp (until it turns pinkish). Add shrimp and marinade to the salad and toss. Plate the salad and garnish with wedges of avacado.


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