Caribbean Citrus Shrimp Salad
One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for.
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 2
- 2
- 1 1⁄2cups pasilla chiles, 1/2 inch dice
- 2
- 1 1⁄2
- 2
- 1⁄2cup orange juice
- 1 1⁄2teaspoons curry powder
- 1teaspoon sea salt
- 1teaspoon red pepper flakes
- 2cups orange sections, pith removed
- 1
- 1⁄2teaspoon lime zest
- 6cups mesclun
DIRECTIONS
- In a large pan add oil, turn on heat to medium.
- Add shrimp and cook for 2 minutes.
- Stir in the onions, peppers, ginger and garlic.
- Cook for 3 minutes, stirring often.
- Add olives, orange juice, curry powder, salt and red pepper flakes.
- Bring to a boil.
- Reduce heat and simmer 3 minutes.
- Remove from heat.
- Stir in orange segments, cherry tomato halves, butter and lime zest.
- Toss.
- Divide mesclun between 6 bowls.
- Toss shrimp dish one more time and divide evenly between bowls.
- Serve.