Summer is literally around the corner, and the temperature these days certainly reflects that.
Dinner salad season has arrived.
This evening, I decided on a rosemary shrimp salad. To make this warm weather delight you'll need:
3 Rosemary Leaves
1 Tsp Alaea Salt
1 Cup Grapes
1/2 Cup Sunflower Kernels
1/2 Cup Goat Cheese Crumbles
2 Tsp EVOO (for cooking) 2 TSP EVOO (for after shrimp has cooked and adding all ingredients together.)
1 Tsp Ground Ginger
1 Tsp Ground Cloves
1 Tsp Sriracha
.... and 1 1/2 lb large shrimp.
In a skillet with heat on medium low, heat up olive oil. After five minutes, add shrimp. After shrimp has cooked for 5 to 7 minutes, add rosemary, cloves, ginger, sriracha, and half a tsp of alaea salt to mixture. Cover and simmer for 7 minutes.
After shrimp blend has finished cooking, add mixture to a large salad bowl. Add grapes, goat cheese crumbles, sunflower kernels, as well as remaining EVOO and alaea salt. Blend well, plate.....
M Lundy is the Founder of 303 Face | Body and Creator of 303 Home | Loft | Wellness.