Blackened Shrimp with Sunshine Salad
Sidenote: feel very privileged that I am sharing my infamous super-secret salad recipe with you! Seriously though, I’ve only given it to one other person, my sis-in-law, and only because my 6’2″ 300 lb bro-in-law threatened my life for it!
- 1 package Spring Mix salad
- 1/2 package (more or less to taste) Athenos brand Crumbled Feta Cheese with Basil and Tomato
- 1 8oz. can Mandarin Oranges, save the juice (well, actually a bit less than a can. I help myself to some of the slices and that makes a perfect amount left over!)
- A generous sprinkling of Praline Pecans (Nut House sells big jars of them)
- A generous sprinkling of dried cranberries
- 1/4 c. Balsamic Vinegar
- 1/2 c. Extra Virgin Olive Oil (note: use Extra Virgin, not Extra Light! Extra Virgin has a more robust flavor.)
- approx. 1-2 T. Worcestorshire Sauce
- approx. 1/4 -1/3 c. Dijon-Spicey Mustard (I like Emeril’s “with Horseradish”)
- approx. 1/4 c. sugar or sugar substitute
- Honestly, I just mix all the above to taste. Sorry for inexact measurements. If it comes out too thick, syrupy-like, I enjoy adding the mandarin orange juice to it. You can also just add water.
- Dressing will last for 2-3 salads, depending on coverage.
Coat the shrimp lightly with Extra Light Olive Oil. Sprinkle (as generously as you dare!) Chef Paul’s Seafood Magic Seasoning, covering all sides of the shrimp.
Get a cast-iron skillet white-hot. If you don’t have good ventilation use the grill outside on HIGH heat. Scoop some margarine and when it hits the skillet it should “dance” and sizzle.
Immediately add the shrimp and keep flipping/stirring. They don’t need to cook long, only a few minutes, before they’re done.
Top off the salad with the shrimp, serve some rolls along side it, and yummy!!! That’s what I will be enjoying this evening!
As an entrée will serve 2, as a side will serve 4.