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Smokey Southwestern Shrimp Salad

This is a fast salad to put together, and husband approved. I know it is a real winner when my honey says, “You can make this again.” It has simple ingredients, however, when you combine them they become sublime. I almost always have these ingredients on hand to make something fast and tasty.

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  • 14 shrimp, peeled and deveined
  • Smokey Southwestern Seasoning
  • lime gremolata
  • olive oil
  • lime, juiced
  • pinch of sea salt and pepper
  • 1 1/2 c combination of red, yellow and orange peppers
  • 2 tsp coconut oil
  • 1 romaine heart, chopped, divided
  • 12 cherry tomatoes, halved, divided
  • organic mexican blend cheese (0ptional)

In a bowl combine shrimp, sprinkling of smokey southwestern seasoning,1 tbsp of gremalata with a twist and a drizzle of olive oil. Stir to coat shrimp. Set aside.

in a mason jar add juice of lime, pinch of sea salt and pepper, and olive oil. Shake well.

In a large skillet melt coconut oil over medium heat. Add peppers and seasoning. Cook peppers until almost tender. Add shrimp cook about 2 minutes, turn shrimp. Turn off heat and cover skillet. This will let the shrimp continue to cook, but not over cook them.

Layer: Lettuce, Shrimp and pepper mixture, Tomatoes, Lime Dressing, Cheese (optional), and Gremalata with a Twist.

Serve. Eat. Enjoy.

 

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