Thursday, March 6, 2008

Shrimp over Green Salad w/Avocado Vinaigrette

That's a mouthful - literally! This is a quick and easy dinner for anyone, especially those watching their carb intake.

  • Marinade about a pound of medium size shrimp (vein and tail removed) in the juice of one lemon, salt and pepper for 30 minutes before next step.
  • Melt 3 tablespoons of butter in a skillet over medium high heat.
  • Crush 3 garlic cloves with the flat part of a knife or your hand and toss into the butter until fragrant and remove before they get too brown.
  • Add shrimp to pan until pink. Set to the side.
  • Prepare garden salad - I used cucumber and carrots over romaine and radicchio.
  • Create dressing - Add to coffee mug (I use coffee mug because I can easily hold it and my hand blender fits nicely) one avocado, juice of one lime, 3 tablespoons extra virgin olive oil, salt, pepper, 3 tablespoons red wine vinegar, 2 tablespoons white wine (optional), 2 tablespoons water (increase if omitting wine). Mix with hand blender until creamy.
  • Toss the salad with the dressing, and plate. Add the warm shrimp on top.

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