The Palestine Herald, Palestine, Texas

Family

July 27, 2013

COOKING WITH SIMON: Cool & Simple Main Course Salads

(Continued)

PALESTINE — LEMON-LIME SHRIMP SALAD

12 shrimp, peeled and deveined

1 lemon, juice and zest

1 lime, juice and zest

1/4 teaspoon fresh crushed ginger

generous pinch of salt and black pepper

Chili flakes, to taste

1 clove garlic, crushed

1 teaspoon soy sauce

2 tablespoons butter

4 cup mix of romaine lettuce and leafy greens

1 large tomato, diced

1/2 cup parmesan, grated or shaved with a peeler

Place shrimp in bowl and add lemon & lime, juice and zest, along with ginger, salt and pepper, chili flakes, garlic and soy sauce. Let marinate for 30 minutes. Melt butter in a skillet. Add the shrimp and cook over high heat until curled and cooked through. Divide salad mix, tomatoes and parmesan between two plates and top with the shrimp. Add your favorite dressing and enjoy. Serves 2.

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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

 

 

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