Snap Pea and Shrimp Salad with Spicy Cilantro Dressing
Crisp snap peas, succulent shrimp, and a spicy cilantro dressing adds a burst of flavor to every bite of this easy to prepare salad.
Servings: 2 large servings
Ingredients
Shrimp
- 1 lb large shrimp thawed, peeled, and deveined
- 2 tbsp extra-virgin olive oil
- salt and pepper
Spicy Cilantro Dressing
- 1 bunch cilantro picked through and large stems removed, ~2 c loosely packed (a combo of mint and cilantro is also really nice)
- 1-2 jalapenos stemmed, depending on heat preference
- 2 limes juiced
- ⅓ c extra-virgin olive oil
- 1 tsp fine sea salt
- ½ tsp granulated sugar
Salad
- 1 large head of romaine lettuce cored and chopped
- 1 pint snap pea trimmed and sliced into ½ inch thick pieces
- 1 medium cucumber sliced into ½ inch thick pieces
- 3 radishes trimmed and thinly sliced
- cilantro, mint, or basil to garnish
Instructions
- Cook the shrimp: Preheat the broiler. Pat the shrimp dry with paper towel, then toss shrimp in olive and season to taste with salt and pepper. Arrange on baking sheet. Broil 2-3 minutes per side, until the shrimp are opaque and juicy. Remove from oven and set aside.
- Make the dressing: combine all dressing ingredients in a blender and blend until smooth. Taste and adjust salt and sugar to taste.
- Assemble the salad: In a large salad bowl mix together lettuce, snap peas, cucumber, radishes. Top with shrimp, dressing, and any herbs to garnish.