March 14, 2013

Blood Oranges, Cont.

Blood Orange, Mango, Avocado & Shrimp Salad

Last night we found ourselves in a pinch -- too late to cook dinner & there is 'nothing' in the fridge. A text from my sister showing off the shrimp tacos she & her husband prepared that night proved all the inspiration we needed for a salad that came together in a matter of minutes. Some frozen shrimp, a leftover blood orange, an avocado & a mango brought this inspiration to life.

~2 dozen shrimp, frozen
1 head romaine lettuce, chopped
1 blood orange, segmented
1 avocado, diced
1 mango, diced
1 tbsp olive oil
1 tsp cumin
1/2 lime, juiced
1/4 tsp red pepper flakes
1 generous pinch salt (preferably maldon)
1 grind of whole peppercorns

1. bring a large salted pot of water to a rigorous boil. add shrimp & cook until shrimp turn pink & float to the top of the pot. pour cooked shrimp into a colander to drain off the water. run some cold water over the shrimp to stop them from cooking. if necessary, peel & de-vein the shrimp.

2. chop lettuce & fruits. place in a large bowl.

3. in a small bowl, whisk together olive oil, cumin, lime juice & spices. taste to adjust. if the dressing is too acidic, feel free to drizzle in some honey.

4. toss together cooked shrimp, lettuce & fruits with the dressing.

5. Enjoy!

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