JOIN US IN PALM BEACH FOR A MORNING OF WELLNESS WITH DANUCERA & A SWEAT WITH BEC WORKOUT- LIMITED SPOTS AVAILABLE FOR MARCH 10th
JOIN US IN PALM BEACH FOR A MORNING OF WELLNESS WITH DANUCERA & A SWEAT WITH BEC WORKOUT- LIMITED SPOTS AVAILABLE FOR MARCH 10th
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1
2 People

INGREDIENTS

  • 1 pound of shrimp (U-6 = colossal)
  • 1 head of Bibb lettuce
  • 0.5 cup baby kale (or any baby green)
  • 0.25 cup micro greens
  • 1 watermelon radish, thinly sliced using a mandolin
  • 0.25 cup Quick Pickled Onions
  • 2 baby English cucumbers, thinly sliced
  • ¼ cup fresh mint leaves

    • Marinade

  • 2 tablespoons lime juice (1/2 lime)
  • 2 minced garlic cloves
  • 0.25 cup chopped cilantro
  • 0.25 cup olive oil

    • Cilantro Lime Vinaigrette

  • ¼ cup lime juice (1 lime)
  • 1 garlic clove
  • 2 teaspoons honey
  • 2 tablespoons raw almond butter
  • 1 tablespoon rice wine vinegar
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.5 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
Filed in: Entrees, Salads
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