Tuesday, June 18, 2013

Summer Shrimp Salad

I adapted today's dinner salad from a recipe in the most recent issue of Cooking Light. I was smitten by the sound of the Shrimp, Chorizo and Corn Salad right off the bat, particularly the use of both lemon zest and juice to dress it.

You could easily omit the corn here, but I will admit to a soft spot for the grain. Every summer I still indulge in a little organic corn on the cob, and it tasted beautiful here. A worthy substitute or addition would be some diced avocado.

Summer Shrimp Salad
adapted from Cooking Light

1 lb. large shrimp, peeled
2 cups fresh corn kernels (optional)
1/3 cup chopped green onions
1-2 tbs. sriracha sauce
3 tsp. minced garlic
1 tsp. salt
2 oz. thinly sliced Spanish chorizo sausage
1 cup chopped fresh basil leaves, divide
1 pint yellow & red grape tomatoes, halved and divided
1.5 tablespoons olive oil
zest and juice of 1 small lemon

Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil and half of the tomatoes (both red and yellow); toss shrimp mixture gently to combine.

Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently.

Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tbs. chopped basil.

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