Fireshrimpsaladwithcilantrolimedressing Recipes

SHRIMP SALAD WITH CILANTRO DRESSING

Steps:

• In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

CILANTRO-LIME DRESSING

Steps:

• Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

SIMPLE LIME SALAD DRESSING

Steps:

• Mix all together until the sugar has dissolved then serve over salad ingredients of your choice.

ANTIPASTI SALAD WITH CAMPFIRE DRESSING

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
• Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
• Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.

SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
• To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
• In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

FIERY SHRIMP SALAD RECIPE BY TASTY

Steps:

• Bring a large pot of water with 2 tablespoons salt and ¼ cup (60 ml) lime juice to a low boil over medium heat. Working in batches of about 6, poach the shrimp until they are firm, opaque, and have a 'C' shape but are not tightly curled. The internal temperature should read 145˚F (63˚C). Transfer the cooked shrimp to the refrigerator to cool completely.
• In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
• Toss cooled shrimp in the dressing to coat, then fold in the cucumber, mango, and avocado. Season with the remaining teaspoon of salt and the pepper.
• Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
• Enjoy!

FIRE SHRIMP SALAD WITH CILANTRO LIME DRESSING

Steps:

• Saute garlic and butter with minced Habenero.
• Add Shrimp and cook until pink.
• Mix yogurt, lime, cilantro and salt/pepper in a small bowl.
• Place a handful of greens on each serving plate along with 5-6 shrimp.
• Drizzle dressing over salad and enjoy!