By Betty J. Kekse
Spring is here and what better way to celebrate than a delicious salad. This simple and quick recipe combines some of my favorite foods- lemon, capers, tomatoes, and arugula. Hope you enjoy this recipe and remember if the dinner doesn’t work out tonight you will have tomorrow to cook again. Cheers!
Lemon Shrimp Salad Recipe
Serves 2
Ingredients:
- 3TB – avocado oil
- 1 – shallot, diced
- 4 – cloves of garlic; minced
- 1lb – shrimp
- 2TB – capers; drained and rinsed
- 6oz – cherry tomatoes
- Juice from 1 lemon
- 1TB – rice vinegar
- black pepper
- kosher salt
- 5 cups – fresh arugula
Directions:
- In a large skillet, heat avocado oil over med-high heat. Add shallots and cook, stirring occasionally for 3-4 minutes, until just browning.
- Add garlic and cook for 30 seconds until just fragrant.
- Stir in shrimp, capers, tomatoes, lemon juice and rice vinegar. Cook over medium heat for 10-15 minutes. Until shrimp is pink and cooked through.
- Let rest for about 5 minutes
- Divide the arugula on two plates and top with the cooked shrimp mixture using the sauce as dressing for the salad. Serve and enjoy!
