Cilantro-Lime Shrimp Salad

    Cilantro-Lime Shrimp Salad - Living with Ivey

    Description

    In the <a href="https://www.amazon.com/dp/B077YDCBYS/?ascsubtag=amzn1.ideas.1R6KI4PSZSDDX&amp;linkCode=ic6&amp;ref=idea_lv_dp_ov_d&amp;tag=onamziveylivi-20" role="link"> Instant Pot</a>

    Ingredients

    • pound of shrimp (U-6 = colossal)
    • head of Bibb lettuce
    • cup baby kale (or any baby green)
    • cup micro greens
    • watermelon radish, thinly sliced using a mandolin
    • cup Quick Pickled Onions
    • baby English cucumbers, thinly sliced
    • cup fresh mint leaves
    • tablespoons lime juice (1/2 lime)
    • minced garlic cloves
    • cup chopped cilantro
    • cup olive oil
    • cup lime juice (1 lime)
    • garlic clove
    • teaspoons honey
    • tablespoons raw almond butter
    • tablespoon rice wine vinegar
    • teaspoon sea salt
    • teaspoon black pepper
    • cup olive oil

    Instructions

    • Clean and devein shrimp (use water sparingly)
    • Whisk together marinade and toss with shrimp
    • Marinade for 10 minutes
    • Using a high speed blender combine all Cilantro Lime Vinaigrette ingredients and blend until creamy, adding olive oil last and gradually to emulsify
    • In a cast iron skillet over medium-high heat, cook marinated shrimp for 4 minutes each side
    • Transfer to platter and let rest while you assemble salad, beginning with Bibb lettuce
    • Garnish with fresh mint leaves, fresh cilantro and 1/2 sliced avocado

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