It's getting to be spring, and I'm excited for that. The hints and glimmers of sunshine and warm make me want to go through my day skipping and cartwheeling. It was still cool and rainy enough through most of March that all I could make were warm, homey dinners that felt like winter, but now- now it's been sunny for days, and I planted seeds and starts and fertilized my raised beds, and summer is on it's way. Therefore, it's time for summery, light, sunshiney dinners like this (unless you look at the weather forecast for next week...sigh).
This shrimp salad is the easy, throw in a bowl, mix it up and eat it for lunch and dinner so you don't have to cook all day kind of meal. It begs for homegrown tomatoes, dill and cucumbers. Alas, it's a bit too early for that kind of delight yet.
I clearly overestimated our ability to eat this. Having had two bad cases of food poisoning at the hands of shrimp, I have an extreme paranoia about eating shrimp anymore than a day old. With just two people, we ended up throwing out quite a bit. You may want to halve the recipe below or maybe you're braver than I about this type of thing.
Creamy Crunchy Shrimp Salad
1 -1.5 lbs salad shrimp
1/3 Cup Finely diced red onion
1 3/4 Cup English Cucumber, chopped in 1/2 inch cubes
2 Tbsp Finely Diced Jalapeno or Serrano Pepper
1 Tbsp Finely Chopped Dill and Tarragon
2/3 Cup Halved Cherry Tomatoes
1 Cup Garlic Lime Aoli (recipe below)
Salt, Pepper, and Paprika to taste
Dice your veggies, peppers and dill. Then, lightly sprinkle with salt and pepper. Mix together with the shrimp in a large bowl. Drizzle with the aoli then mix until everything is coated. Sprinkle heavily with paprika. Serve over mixed greens, or mixed with pasta.
Garlic Lime Aoli
2 egg yolks
1 garlic clove
1/4 tsp salt
Juice from 1/2 Lime
3/4 Cup Olive Oil
1/2 Cup Grapeseed Oil
Beat the egg yolks with the minced garlic, lime juice and salt. It should get thick and light yellow, creamy colored. While still beating, slowly drizzle in the olive oil then grapeseed oil. Keep beating until it's thick and creamy and looks spreadable.