Making a lean shrimp salad is the easy way out of making dinner on a hot summer day. You can add as much as you want to make this a full meal dish. The key to this dish is the fennel seeds.
Found
The document has moved here.
Apache/2.4.10 (Debian) Server at mealplannerpro.com Port 80 .mealplannerpro.com/clipper/direct?url=' + window.location.href); return false;" >
Save Recipe
Ingredients
- 3/4 lb shrimp medium size pealed and de-veined
- 1 table spoon fennel seed
- 1 small garlic clove
- 2 tablespoon olive oil one for cooking the shrimp
- 1 head Romaine lettuce
- 1 Bunch Watercress, steams removed
- 6 red Radishes thinly sliced
- 1/4 cup chopped mint leaves
- 1 tablespoon lemon juice
- 1/3 cup feta cheese
- 1/2 cucumber sliced
- 1 cup mini Sam Marzano tomatoes sliced in half
Instructions
Cook the shrimp with the fennel seeds and minced garlic till the shrimp is opaque while turning frequently. Take shrimp off the heat when done, pour 3 tablespoons of lemon juice over them in a bowl.
In another bowl, combine a small-bunch of stem-less watercress, 5 thinly sliced radishes, ¼ cup chopped mint leaves, 1 tablespoon of lemon juice and extra-virgin olive oil each.
Chop the lettuce and add to the mixture.
Add shrimp to the mix, crumble desired quantities of feta cheese over it and enjoy the tasty salad
By adding cucumbers, bell peppers and tomatoes this simple dish will become the star of the table. A firm avocado will bring some creaminess to the salad. And if you like it hot adding a few red pepper seeds will wake the tast buds right up!
