CARIBBEAN CITRUS SHRIMP SALAD

Caribbean Citrus Shrimp Salad image

One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for.

Provided by Diana Adcock

Categories Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 lbs medium shrimp, peeled and deveined
2 cups red onions, thin wedges
1 1/2 cups pasilla chiles, 1/2 inch dice
2 tablespoons ginger, shredded
1 1/2 tablespoons garlic, minced
2 cups ripe olives, halved
1/2 cup orange juice
1 1/2 teaspoons curry powder
1 teaspoon sea salt
1 teaspoon red pepper flakes
2 cups orange sections, pith removed
1 cup yellow cherry tomato, halves
1/2 teaspoon lime zest
6 cups mesclun

Steps:

In a large pan add oil, turn on heat to medium.
Add shrimp and cook for 2 minutes.
Stir in the onions, peppers, ginger and garlic.
Cook for 3 minutes, stirring often.
Add olives, orange juice, curry powder, salt and red pepper flakes.
Bring to a boil.
Reduce heat and simmer 3 minutes.
Remove from heat.
Stir in orange segments, cherry tomato halves, butter and lime zest.
Toss.
Divide mesclun between 6 bowls.
Toss shrimp dish one more time and divide evenly between bowls.
Serve.

Nutrition Facts : Calories 327.5, Fat 12.4, SaturatedFat 1.9, Cholesterol 230.4, Sodium 1011.5, Carbohydrate 21.9, Fiber 4.3, Sugar 9.8, Protein 33

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