Shrimp Salad
This shrimp salad is the perfect way to start the week! It was inspired by a meal I had in Italy and it is so simple that it hardly requires a recipe. This was a big hit with the whole family. Bonus is that this can go from shrimp salad on Monday to shrimp tacos on #tacotuesday with the easy additions of guacamole and some cotija cheese (optional).
Ingredients for Shrimp:
2 T refrigerator pickled veggies liquid
juice and zest of 1/2 meyer lemon
1/2 T honey
1 clove garlic (finely sliced)
Mix ingredients together and shake or whisk until honey is incorporated. Add to baggie with half pound of shrimp (peeled and deveined) and let marinate in refrigerator for a minimum of 30 minutes up to 2 hours.
Remove shrimp from refrigerator 20 minutes before cooking. Remove from marinade and pat dry. Cook at medium heat in skillet with oil until cooked through (flip halfway), about 4 minutes total.
Vinaigrette:
Juice of 1 and 1/2 meyer lemon, zest of about half
2 T white wine vinegar
1 garlic clove finely minced
1 T honey
pinch of salt
evoo (I prefer a 1 part vinegar/lemon juice to about 2-1/2 parts oil, typical ratio is 1:3)
Shake/whisk all ingredients to combine thoroughly.
Salad components:
Kale chiffonade
arugula
chopped celery
grape tomatoes
nutritional yeast
fresh cracked pepper
chopped parsley