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We start off with a basic bed of greens. A mixture of spinach, red and green leaf lettuce will work just fine. We then top it with a mixture of strawberries, mango nectarines, toasted pine nuts, cucumbers and more. After the shrimp has been sautéed, we drizzle it with our very own Mango Nectarine Vinaigrette and serve. Not only do our tummies feel satisfied, but so do our minds!
For the Mango Nectarine Vinaigrette:
1. In a food processor, add the strawberries, mango nectarines, salt and apple cider vinegar. Puree until combined and there are no chunks of fruit left.
2. As the mixture is pureeing, slowly add the extra virgin olive oil and process until nice and smooth.
3. Put it into a container and refrigerate until ready to serve. Add more salt if needed.
For the shrimp and salad:
1. In a medium-sized bowl, whisk together the lime juice, cilantro, garlic, apple cider vinegar, oil and salt.
2. Pour the mixture into a 1 quart resealable bag. Add the deveined shrimp to the bag and mix to coat the shrimp. Seal the bag and refrigerate for 30 to 45 minutes.
3. Meanwhile, prepare your salad fixings as detailed in the above list.
4. Pull out two salad bowls or plates. Start building your salads. This can be assembled any way you like, but be sure to get the greens, tomatoes, peas, mango nectarines, pine nuts, strawberries, cheese and cucumbers all on the plate! See below for how we assembled!
5. Once the salad has been assembled, you can take your shrimp out of the fridge and prepare to sauté them. You want to have the salads ready beforehand because shrimp, especially smaller shrimp, cook very quickly.
6. Heat a saute pan over medium to high heat and drizzle with a tablespoon of extra virgin olive oil.
7. Then individually, being careful not to crowd the pan, place the shrimp in the pan. Turn once after 60 to 90 seconds. After another 60 to 90 seconds remove them from the pan. They should begin to brown when you pull them from the pan.
8. Serve shrimp immediately atop the salad, and drizzle with the Mango Nectarine Vinaigrette. Garnish with cilantro and enjoy!
I get a similar barbacoa salad every time I go to Cafe Rio. This is such an easy summer salad! I buy premade cilantro dressing (I like the El Torrito brand)and use pre-cooked carnitas. A healthy summer dinner in ten minutes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!