Sunday, August 28, 2011

Sweet 'n' Spicy Shrimp and Cantaloupe Salad

The temperature's dropping a little, starting to signal *gulp* the end of summer... so, I'm trying to squeeze in the last little bit of summer I can.  In search of summery recipes, I stumbled across this one... now shrimp and cantaloupe aren't normally a combination I'd expect to find, but it sounded worth a try.

I was not disappointed.  Enjoy!

Sweet 'n' Spicy Shrimp and Cantaloupe Salad

Makes: 4 servings

Salad Ingredients:
1 tbsp olive oil
1 lb large shrimp (26-30 count), peeled and deveined, tails on (I used salad shrimp because it was in my freezer)
2 large cloves garlic, minced
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/8 tsp cayenne
6 cups mixed greens (I used spinach)
3 cups Tuscan-style cantaloupe, cut into large bite-sized pieces
2 tbsp toasted pepitas (shelled pumpkin seeds)

Vinaigrette Ingredients:
2 tsp sherry vinegar
2 tsp extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground pepper

Directions:
1. Heat olive oil in skillet over medium-high heat.  Make sure shrimp are drained, pat dry if necessary with a paper towel.  Add shrimp to skillet and cook 2 minutes.  Turn over and add garlic, salt, pepper, and spices.  Cook an additional 2 minutes until done, then toss a few times to distribute the seasoning.  Remove from heat and set aside.
2. In a small bowl, whisk together vinaigrette ingredients and set aside.
3. Divide greens and cantaloupe evenly among four plates.  Divide shrimp among four plates, placing them on and around greens.  Drizzle vinaigrette over top of each salad, then top with toasted pepitas.  Serve immediately.



Source: The Eat-Clean Diet Cookbook 2, Tosca Reno.

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