Summer is in full swing and I can’t think of anything better than a fresh salad for lunch or dinner. This colorful salad is at the top of my list. Shrimp salads are both refreshing and satisfying. You can either BBQ your shrimp, which I highly recommend, shrimp has much more flavor when BBQ’d, or you can sauté in a saucepan, your choice! I add fresh lemon and minced garlic (you see a pattern here) and then BBQ the little guys 3-5 minutes each side depending on how big the shrimps are. Once done, I always throw my protein on a bead of lettuce. You can add vegetables of your choice. I also threw zucchini on the BBQ and added balsamic vinegar, Himalayan sea salt and pepper.
Ingredients
- 1 pound of shrimp
- 1 lemon
- 1 zucchini
- 1 cucumber
- 2 cups of iloveorganicgirl spinach
- 1 tsp garlic powder
- 1 tsp garlic pepper
- 2 tbsp of balsamic vinegar
Directions
- Use a paring knife to make a small slit along the back from the head to the tail end. Look for the black vein that runs through the back. If there is a vein (sometimes there isn’t) carefully remove and throw away. Then rinse the shrimp under cool running water
- Add fresh lemon juice on shrimp
- Grill shrimp for 3-5 minutes each side
- Cut zucchini in longer ½- inch thick slices and spray avocado oil, season with Himalayan sea salt, garlic powder, and balsamic vinegar
- Grill for 3-5 minutes on either side