shrimp salsa salad

July 16, 2013 § 1 Comment

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I love our little condo for so many reasons. It limits the amount of cleaning and decorating I have to do, the air conditioner cools it down real quick in the summer heat and all our rooms feel cozy and full with very little effort. The biggest down side might be the lack of outdoor space. We have absolutely none. And in the summer time it becomes very apparent when we can’t grill. I love the idea of grilling. The men of the house usually leap on this responsibility, clean up couldn’t be easier and the flavor is a nice mix up from sautéing and baking inside.

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We don’t plan to leave our little place anytime soon so when we want to “grill” we plug in our mini George Foreman and, honestly, it does the job quite nicely. You can still get a great char; the only limit is space, I have to do all my veggies in batches. But it’s worth it and it achieves just the flavor profile I am looking for in summer. I would suggest this small investment to any and all that can’t have a real grill.

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The Foreman came in quite handy for this summer shrimp salad. Obviously this recipe can be done on a full size grill, and I do envy those who have access to one, but either way this is a recipe everyone can enjoy.

Serves 2 as mains, 4 as sides
Inspired by Eat, Live, Run

The Salad*
1 cup corn
6 scallions, sliced
1 small red pepper, diced
1 cup cherry tomatoes, quartered
1 avocado, chopped
1/4 cup chives, chopped
1/4 cup basil, chopped
juice of 2 limes
1 tablespoon olive oil
salt and pepper

The Shrimp**
1 tablespoon olive oil
1 clove of garlic, minced
1/2 pound shrimp, cleaned
pinch of red pepper flakes
salt and pepper

On your Foreman, a small grill pan, or a real grill,* char the corn, scallions and red pepper. Toss into a large bowl and let cool. Add in the tomatoes, avocado, chives and basil. Stir in the lime juice, olive oil, salt and pepper and toss a couple more times. Stick in the fridge to cool everything down. (See note)

Heat a saute pan over medium heat. Once warmed, add the olive oil then garlic. Simmer for 30 seconds and add the shrimp. Sprinkle with a pinch of red pepper flakes and a generous amount of salt and pepper. Cook for 2-3 minutes on each side until shrimp is completely pink.

Toss the shrimp into the salad and serve immediately or keep refrigerated.

*If you are cooking on a real grill, use one to two ears of corn and grill everything whole and then chop accordingly.

**You can also make this into a dip and serve with tortilla or pita chips. The only change is that you will want to chop up your shrimp into bite size pieces before adding to the veggies.

Note: Strangely enough I really love this salad with all the veggies cold and the shrimp warm. You can really eat it any way you like, but this is my preferred choice.

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§ One Response to shrimp salsa salad

  • B. lane says:

    This was excellent. Nice, for dinner with the warm shrimp, and light and refreshing the next day as a cold salad.

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