I think this will be the season of salads...and I don’t see a problem with that!
In this recipe, I marinate shrimp in lemon juice, garlic, and fresh parsley. The lemon juice slightly cures the shrimp, so they will be slightly opaque when you are ready to cook them. This means the shrimp will be bursting with citrus flavor! A touch of the classic Old Bay seasoning provides umami and depth to an otherwise flavorless protein.
In lieu of croutons, I like to add nuts to salads that crunch I desire. Part of my latest Trader Joe’s haul, I bought a bag of honey roasted sliced almonds for about $3. Salads have so many components as it is, so I took a shortcut instead of roasting my own. They add the perfect crunch and a touch of sweetness. By the way, when does Trader Joe’s ever disappoint?!
The end result: a well-balanced and low-effort salad.
garlic shrimp + avocado salad
serves 2, 5-10 min prep time + 6-10 min cook time
1 lb shrimp, peeled and deveined (20-25 count)
1/2 shallot, diced
handful sliced almonds
4 cloves garlic, minced
1/2 lemon, juiced
1 teaspoon Old Bay seasoning
2 tablespoons olive oil, separated
2 tablespoons parsley, chopped
black pepper, to taste
Place the shrimp, garlic, lemon juice, parsley, and one tablespoon olive oil in a large mixing bowl. Add Old Bay seasoning and pepper, to taste. Using your hands, mix the ingredients together. Set aside or let marinate for 10 to 15 minutes.
Heat one tablespoon of olive oil in a skillet over a medium flame. In two batches, add the shrimp to the skillet. Sauté for 2-3 minutes on each side, until the shrimp are bright pink and slightly browned. Avoid burning the garlic. Remove from skillet using tongs.
Arrange the salad. Place the arugula in a large bowl or serving dish. Halve the avocado, remove the seed and slice. Add the pieces to the arugula. Distribute the shrimp throughout and top with the garlic pan sauce. Garnish with almonds and serve.