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340-g bag frozen cooked shrimp, peeled, or 500-g fresh shrimp
1 to 2 tbsp drained, pickled and sliced jalapenos
3 garlic cloves
2 tbsp freshly squeezed lime juice
1 tbsp olive oil
1 tbsp honey
1/2 tsp salt
1/2 English cucumber
1/2 pint grape or cherry tomatoes
1/2 cup chopped fresh cilantro
170-g bag baby spinach, or 1 small bunch regular spinach
If using frozen shrimp, defrost by thawing overnight in the refrigerator or place in a sieve and rinse under cold water until ice crystals melt and shrimp thaw. Or if using fresh shrimp, shell and devein. Plunge shrimp into a large saucepan of rapidly boiling water. Cook, uncovered, over medium heat, stirring often, just until shrimp turn bright pink and become firm. This takes 2 to 3 minutes. Drain and immediately plunge into ice-cold water to stop the cooking.
Squeeze excess water from defrosted or cooked and cooled shrimp. Then pat dry with paper towels. Place in a large bowl. Finely chop jalapeños and mince garlic. Combine in a small bowl. Stir in juice, oil, honey and salt.
Peel cucumber, if you wish. Then slice lengthwise into quarters and remove seeds. Dice into 1/4-inch (0.5-cm) pieces. Slice tomatoes in half. Add cucumbers and tomatoes to bowl with shrimp. Sprinkle in coriander. Add spinach. If using regular spinach, slice into bite-size pieces. Whisk dressing, then pour overtop. Toss until shrimp are well coated. Serve immediately.
Protein 19.8g, Carbohydrates 10.2g, Fat 4.6g, Fibre 2g, Sodium 551mg.
You'll find no better use for a jar of pickled jalape?os than adding instant zest to this sophisticated, refreshing starter salad.
Cook shrimp and prepare dressing. Dice cucumber and halve tomatoes. Cover and refrigerate up to 8 hours. Toss dressing with shrimp and vegetables. Refrigerate 2 to 3 hours. Don't add spinach until ready to serve.