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!