Caribbean Shrimp Salad

In my house, salad night is something we look forward to. It’s an important ritual that keeps our bodies, minds, and schedules healthy and functional. Wine is also an important part of our lifestyle and daily supper. A glass while cooking, or with dinner, helps us relax, and since we only drink red wine, it’s a heart-healthy addition to the meal. As always, feel free to use the ingredients and ideas that work for you and your family. For example, if you’re worried about your cholesterol, feel free to substitute the shrimp for a white fish or even chicken.

Enjoy!

Salad Ingredients:

Note: I cook for two people. If you’re cooking for more or less, adjust accordingly. Also, adjust the amount of ingredients you use depending on size of fruits and vegetables and individual tastes.

1 tomato, sliced
½-1 red pepper sliced
½-1 avocado sliced
1/2 -1 cup black beans
15-20 small shrimp, or about 10 large, deveined and shells removed
handful of cilantro, chopped
½ Anaheim chile, cut into rings; seeds and pith removed; (optional)
baby salad greens, about 6-7 cups

Dressing Ingredients:

1 clove garlic, finely minced
1 tsp. fresh ginger, grated
zest of 1 lime
juice of 1 lime
¼ cup orange juice
shy ¼ cup canola oil
dash of allspice
dash of salt
sprinkling of crushed red pepper flakes

Guidelines:

Whisk all the dressing ingredients together and let marry while you prepare the rest of the dish.

Cut all your fruits and veggies as called for in the ingredients, and set aside.

Drain the black beans and set aside.

Cook the shrimp and let cool. Shrimp are done in about 2-3 minutes per side.

In a large salad bowl, combine the greens and the chopped cilantro. Give the dressing a final whisk, then toss the greens with ½-3/4 of the salad dressing.

Top each plate with greens, then add the remaining ingredients. Drizzle some of the remaining dressing over the top. Serve.

Wine Recommendations from the Wine Editor:

Australian Sauvignon Blanc
Washington State Riesling
South American Carmenere