Hot Evening Eats: Rosemary Shrimp Salad

 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.....


.....and enjoy! 



 M Lundy is the Founder of 303 Face | Body and Creator of 303 Home | Loft | Wellness.


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