Ingredients
Salad- 20 PrimeWaters® Peeled shrimp (roughly half of a 1 lb bag)
- 5oz baby Arugula
- 2 head Bibb lettuce, cored and cut into ¼’s
- 1 cup cooked orzo pasta
- 1 avocado, peeled and cut into quarters
- 1 cup peeled orange segments
- Additional herbs as desired
- 2 lemons
- 1 TB honey
- 2 tsp Dijon mustard
- ¾ cup avocado oil
- 2 tbsp water
- 2 tbsp minced parsley
- 1 tbsp minced chives
- 2 tsp minced dill
- Pinch of chile flake
- Diamond Crystal® Kosher salt and ground black pepper to taste
Instructions
Prep:
- Juice and zest the two lemons.
- Add zest and lemon juice with all dressing/marinade ingredients in a lidded jar and shake until well combined.
- In a medium bowl, combine 3 tbsp of dressing with the shrimp. Let marinate for 30 minutes in refrigerator.
Cook:
- Remove shrimp from fridge. Place nonstick sauté pan over medium heat. Add the shrimp and cook for 5-7 minutes, gently tossing until cooked through and opaque, at an internal temp of 150°F. Set aside.
Serve:
- Divide the salad greens between four bowls. Cut avocado and orange as desired and place ¼ of each in every bowl.
- Divide cooked orzo and sprinkle over each bowl of greens.
- Top each salad with five shrimp.
- Pass reserved dressing around and let each person garnish their own salad.
Additional Enhancements:
- Sliced tomato, crushed pistachios, diced cucumber, shaved parmesan, crusty artisanal bread
