The weather in New York has been really hot lately. Not typical for this time of year as it is still only May. We already have had two days in the lower 90s. Since it has been so hot, I don’t like to put on the oven and it’s even too hot to stand in front of a hot bbq so I think salads are perfect for this time of year. This one has shrimp and I absolutely love shrimp so I decided to try it. It has all really great summer ingredients and flavors.
Margarita Shrimp Salad
Serves 4-6
Ingredients
1 tablespoon lime juice
2 teaspoons grated lime zest(not pictured)
3 cloves garlic, minced
2 pounds fresh large shrimp, peeled and deveined
3 tbsp. olive oil
1 large orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small red onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce OR iceberg lettuce torn into bite-sized pieces(I added some arugula as well)
1 large tomatoes, thickly sliced
1/4 teaspoon ground black pepper
2 teaspoons grated lime zest(not pictured)
3 cloves garlic, minced
2 pounds fresh large shrimp, peeled and deveined
3 tbsp. olive oil
1 large orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small red onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce OR iceberg lettuce torn into bite-sized pieces(I added some arugula as well)
1 large tomatoes, thickly sliced
1/4 teaspoon ground black pepper
Directions
Stir the lime juice, lime zest, garlic and the oil in a 2-quart shallow nonmetallic baking dish or a gallon sized resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30-45 minutes, turning the shrimp over several times during marinating.
Add the shrimp and marinade to the saucepan and cook until the shrimp are cooked through, about 2-3 minutes. Stir in the cilantro. Let cool for a few minutes. Divide the lettuce, tomatoes, peppers, onions and shrimp mixture among 4 serving plates. Sprinkle with the black pepper. Serve it with Cilantro Lime Vinaigrette which comes from For the Love of Cooking
Cilantro Lime Vinaigrette
1/2 cup of chopped cilantro
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano
Add all the ingredients to a blender or food processor. Blend until smooth…Let the flavors mingle for at least 30 minutes.
Enjoy!
This salad does have some great summer flavors. It’s damn hot in Florida too. I complained about the never ending cold weather and now, it’s too hot 🙂
Oh my gosh! Your salad looks delicious and what great colors. I’ve been hearing about your weather there. Kind of like here, you never know what it will do. Have a great safe holiday!
Wow!This salad looks so yummy! I’m excited to make it!Beautiful pictures.
This looks great.I love shrimp,and I grow Cilantro in my Garden.This will be a must try.