Blackened Shrimp with Sunshine Salad
from notmyrealname
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!
The Salad
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
The Dressing
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
Blackened Shrimp
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.
