Thursday, January 12, 2012

Warm Shrimp Salad

Making salads at home is wonderful because you choose your fresh and local ingredients but it can be a challenge to make them exciting. This salad is something I came up with a few weeks ago and it is so tasty. A much needed break from all of the heavy winter foods served around the holidays, I served it with fresh wheat bread sticks. The warmth makes it a cozy winter salad.

Warm Shrimp Salad

1 pound large shrimp, peeled and deveined
1 head butter (Bibb) lettuce
1 pound fresh spinach
1 head romaine lettuce
1 avocado, cubed
2 ripe tomatoes, cubed
1/4 pound Apple Walnut Smoked Promontory cheese (Beehive Cheese Co.)

Peel and devein shrimp then slice down the center, to split in half. Heat a sauté pan with the olive oil and garlic then toss the shrimp until cooked through (they will "curl" as they cook, after you've split them...makes for a beautiful presentation). Set aside and shred lettuces and spinach. Toss together, in a serving bowl with avocado and tomato. Make dressing.

Dressing for salad

1 avocado
1 clove garlic
1/2 cup sour cream
5 fresh limes, juiced
Salt and pepper

Process all ingredients in a blender and pour over salad. Toss well then top with warm shrimp and grate fresh cheese all over.

Serve with your favorite bread.