Tasty, nutrient dense and very easy to make!
This is another recipe that the possibilities are limitless in terms of spicing variations.
Ingredients
7 tablespoons olive oil
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
Kosher or Himalayan salt and freshly ground black pepper
6 large peeled and deveined shrimp
2 tablespoons fresh lemon juice
Baby arugula
1 medium shallot, thinly sliced
2 tablespoons toasted pine nuts
1 ripe Hass avocado, sliced
1 cup cherry tomatoes, halved
6 to 8 thai basil leaves, roughly chopped
2 teaspoons fresh lime juice
Asparagus, carrots, red cabbage, red onions or other veggies you like can be added
Directions
In a mixing bowl, combine 2 tablespoons of olive oil, cayenne, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.
Whisk together lemon juice and 4 tablespoons olive oil. Set aside.
Heat the remaining tablespoon of oil in a 10-inch cast iron or stainless steel skillet over high heat until shimmering. Add the shrimp and cook without moving until lightly browned, about 2 minutes. Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.
In a large serving bowl, combine the arugula, shallot, pine nuts, avocado, tomatoes and basil. Add dressing, season with salt and pepper, and toss to combine. Serve immediately, topped with shrimp.
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