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Shrimp and Citrus Salad
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1 lb frozen shrimp,
2 T Cuisine Perel Garlic grapeseed oil
2 oranges
1 grapefruit
¾ c. fresh cilantro, chopped
1 bag Spring Mix
1 c. toasted pine nuts, 5-10 min. in 350-degree oven |
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For the dressing:
¼ c key lime juice
½ c. champagne or rice wine vinegar
1 c. Cuisine Perel Lemon Zest grapeseed oil
¼ c. honey
salt and pepper to taste
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Combine all ingredients but oil in blender . Add oil slowly until emulsified and well blended. |
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Clean and devein shrimp, leaving tail on. In sauté pan, add oil and cook until shrimp is almost cooked through. (Remember, the shrimp will continue to cook after you remove it from the pan. Do not overcook.) In preparing the fruit, cut off all skin and outer membrane. Section out the citrus only, discarding the inner membrane. Combine shrimp, citrus, spring mix, cilantro and pine nuts in large bowl. Dress only immediately before serving.
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To order please call us at
847-632-0860 or email Urban Harvest. |
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