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.


  1. That avocado dressing would be perfect over almost anything!

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