I’m so delighted about this new salad. We created a method for the shrimp that makes it perfect every time. It super easy: just sauté, turn off the heat, add the clarified butter, then toss in the picante spice blend. Delicious on any green and served with Marinated Onions MAGIC ELIXIRS and cucumbers, then finished with sunflower seeds. And let’s not even get started on my Lime Caesar Dressing…it’s a run don’t walk situation. Great on this salad, but perfect on so many other dishes.
Picante Shrimp Salad with Lime Caesar Dressing
- 1 Tbsp extra virgin olive oil
- 1-1/2 pounds shell-off large butterflied shrimp
- 3 Tbsp clarified butter
- 1-1/2 Tbsp Picante Seasoning Blend (recipe below)
- 5-6 ounces baby romaine
- Kosher Salt
- Marinated Red Onions and Onion oil
- 1 small English cucumber, cut into rounds
- 1 avocado, sliced
- 6 tbsp roasted, salted sunflower seeds
- Lime Caesar Dressing (recipe below)
MAKE THE SHRIMP:
HEAT 1 Tbsp olive oil in a medium pan over medium heat. Make sure the pan is hot, but not smoking.
PLACE shrimp in the pan and cook for about 2-3 minutes per side (4-6 Total), watching them closely making sure not to overcook.
TURN OFF the heat and let them cool for about 2 minutes. Then Add 3 tbsp clarified butter, tossing the shrimp around to coat thoroughly and evenly.
ADD the 1.5 Tbsp of Picante Seasoning Blend and toss until coated.
Remove from pan immediately.
BUILD YOUR SALAD:
CREATE a bed of greens with the baby romaine on a beautiful platter. Salt the greens and drizzle with some Marinated Onion oil.
TOP with the shrimp, cucumber “croutons”, avocado, toasted sunflower seeds, and Marinated Red Onions.
SERVE with Lime Caesar Dressing.
LIME CAESAR DRESSING
- 1 large egg
- ¾ cup light extra virgin olive oil
- ¼ tsp salt
- ½ tsp black pepper
- 2 anchovy filets
- 2 garlic cloves, pressed
- 4 Tbsp lime juice
- ½ tsp lime rind
MAKE the mayonnaise first: crack the egg into a mason jar and start blending with an immersion blender, then add the olive oil slowly. Add salt and pepper and combine.
ADD the anchovy filets, pressed garlic cloves, lime juice, and lime rind.
BLEND until well combined.
Teri Tip: If you are Kosher or just can’t eat anchovies, substitute with 3 niçoise olives.
PICANTE SEASONING BLEND
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
PLACE all ingredients into a bowl and mix together until well blended. (Store in airtight container.)