The hot summer days are rolling in around here and I find myself wanting to spend much more than a few minutes near my stove top less and less. After a long day playing in the heat, cleaning the house and all the other things that keep me busy throughout the day I just want something fresh tasting, light and healthy. I also want something that doesn’t require me to spend more than 10 minutes in from of the stove in order to get dinner ready.
To sum it up I want a quick, easy and tasty dinner that my family will love. For you moms out there you know that is a tall order. The shrimp salad recipe I have to share with you today fits the bill on all counts. Best of all it’s perfect enjoyed on the back patio with a nice cool glass of white wine and a piece of toasted crusty bread. Mmmm. Lets not limit ourselves though this would be a great weekend lunch to have with your girlfriends while the kids play in the sprinkler.
Shrimp Salad with Warm Citrus Dressing Ingredients
30-40 medium shrimp peeled and deveined
8 cups baby spinach
1 mango roughly diced, about 1 cup
1 avocado diced
1 red bell pepper roughly diced, about 1 cup
2 navel oranges juiced, about 1/2 cup
1/2 teaspoon orange zest
1 lemon juiced, about 2 tablespoons
1 clove garlic, minced
2 tablespoons olive oil
1/4 teaspoon salt
Cracked black pepper to taste
Place two cups of spinach leaves on each plate. Top with a quarter of the avocado, red bell pepper, and mango.
Mix the orange juice and zest, lemon juice, garlic, olive oil, salt and pepper in a small bowl with a whisk. Heat a large saute pan over medium high heat. when the pan is warm add the dressing mixture. When the liquid begins to simmer add the shrimp to the pan. Stir and cook for 2-3 minutes or until the shrimp are pink.
When shrimp are cooked place 8-10 on each salad and drizzle about 2 tablespoons of the warm dressing from the saute pan onto each salad.