Red shrimp salad with citrus vinaigrette
INGREDIENTS: 2 servings
Colusari red rice - 1 cup cooked ahead
6 raw large shrimps - cleaned but left in shell
1/2 can hearts of palm - 1/2 inch sliced
1 head red leaf lettuce - washed and torn into bite size pieces
1 tomato - chopped
SPICE BLEND for the shrimps:
1 tsp smoked paprika
1 tsp cumin
1/2 tbs minced garlic
1/2 lemon zested
1 lemon juiced ( you can use lime or orange instead)
1 1/2tsp dijon mustard
1/2 tsp honey
3 tbs evoo (olive oil or grape seed oil)
FOR RICE: boil 3 cups of water to 1 cup of rice with a tbs of butter or drizzle of olive oil on simmer covered for 30-40 mins.
PREP: let shrimps sit in marinate for 30 mins.
COOK: heat oil or butter in pan and sautee shrimps on med high heat until pink and tender about 2-3 mins, perfectly cooked shrimps should be succulent and slightly transparent in the middle, not rubbery and chewy! Cooking them in the shell adds flavor, so second guess yourself before pulling em off.
SERVE: Toss salad with dressing, place rice on the bottom then salad on top and finally your beautifully cooked shrimps on top. You may want to chop up some parsley or mint to sprinkle over dish for extra freshness. I didn't have any at the time. This was one of those fast and furious i'm starving dinners ;) Enjoy.