Thursday, June 18, 2009

Shrimp and Kiwi Salad

Yum. This recipe came from one of my old Cooking Light magazines (May, 2002, if you must know). It's light and refreshing and perfect for this time of year.
If kiwis are getting expensive where you are, you can substitute any fruit you like -- raspberries, sliced strawberries, halved grapes, canned pears. Or leave the fruit out altogether. It's still good.
The recipe serves two, so multiply accordingly.
1 T. olive oil, divided
12 peeled and deveined large shrimp (about 3/4 lb.) (or use smaller shrimp if it's cheaper)
1 T. chopped green onions
1 T. chopped fresh cilantro
1 T. rice vinegar
1 t. grated lime rind
1 T. fresh lime juice
1/8 t. salt
lettuce leaves
1 c. cubed peeled kiwi (about 3)

Heat 1 t. oil in large skillet (medium high heat) and cook shrimp until pink, about four minutes.
In bowl, combine 2 t. oil, green onions, cilantro, vinegar, lime rind, lime juice, and salt. Whisk together. Add shrimp to dressing and stir well. Serve over lettuce leaves and distribute kiwi on top.

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Blogger Lori said...

Mmmm, that looks good enough to eat. I suppose that was the purpose though, wasn't it? :) I'm going to show this to my mom, who loves shrimp!
PS - I save all of my old Quick Cooking magazines too. LOL!

June 19, 2009 at 4:16 AM  
Blogger Carpool Queen said...

Hmm....I may have to think about this before I try it. Although, I guess it's not any different than shrimp with a pineapple salad on top, right?

June 19, 2009 at 6:05 AM  
Blogger Marta said...

I've got to renew my subscription to Cooking Light, they just have the best ideas! This salad is genius and so creative, would have never thought of it myself!
Thanks for the recipe :)

June 20, 2009 at 12:27 PM  

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