The Pioneer Woman Tasty Kitchen
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Garlic Toast Citrus Slaw with Grilled Shrimp

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Level: Easy

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Description

A unique and unlikely combination of ingredients come together for a delicious and healthy taste of summer you can enjoy year-round. The toast and shrimp are lightly warm, and the slaw is fresh, citrusy, and herby.

Ingredients

  • FOR THE DRESSING:
  • 1 teaspoon Fresh Garlic, Diced
  • ¼ cups Lime Juice (about 2 Small Limes)
  • 2 Tablespoons Water
  • 4 Tablespoons Olive Oil
  • 3 teaspoons Plus Or Minus, Agave Nectar
  • Salt And Fresh Cracked Pepper
  • FOR THE SLAW:
  • 1-½ cup Fresh Cabbage, Sliced Thinly
  • ¼ cups Shredded Carrots
  • ⅛ cups Slivered Sweet Onions
  • ¼ cups Fresh Parsley, Chopped
  • FOR THE SHRIMP:
  • 6  Medium Shrimps
  • ½ teaspoons Olive Oil
  • ½ teaspoons Southwest Style Seasoning Mix
  • FOR THE GARLIC TOAST:
  • 1 Tablespoon Butter
  • 2 slices (1/4-inch Thin) Crusty Sourdough Bread
  • 2 pinches (small) Garlic Powder
  • 2 teaspoons (heaping) Grated Parmesan Cheese

Preparation

Place an oven rack in the top position and set the oven to broil.

Mix salad dressing ingredients and set aside. Toss slaw ingredients and set aside.

Heat a heavy, nonstick or cast-iron skillet to medium-high heat. Season shrimp with olive oil and southwest seasoning rub and set aside.

Spread butter on one side of each slice of bread. Sprinkle with a small pinch of garlic powder, then top with the Parmesan cheese. Broil for 1–2 minutes until toasted to taste (some light charring on the edges can add flavor).

Dress the slaw to taste.

Pan grill shrimp in a single layer until just cooked through, about 1–2 minutes per side.

Create a salad base by slightly overlapping the garlic toast slices. Stack the dressed slaw, place the grilled shrimp on top, and serve.

Note: The recipe will make more dressing than you need for a serving for one. Excess dressing can be stored in the refrigerator for a couple of days and used for other salads.

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