Saturday, July 23, 2016

Tomato Salad with Shrimp

Tomato Salad with Shrimp

 Olive oil 
 2 tablespoons minced ginger 
 1 dozen medium shrimp, peeled and deveined 
 Salt and black pepper 
 3 tablespoons lime juice 
 1/4 cup chopped scallions 
 1/2 cup chopped fresh cilantro, plus more for garnish 
 4 large ripe tomatoes, cored and cut into wedges

 1. Pour enough Olive oil in a medium skillet to cover the bottom 
of the pan in a thin layer; turn the heat to low. When the oil is warm, 
add the ginger and cook, stirring occasionally, until golden, 3 to 6 minutes.

 2. Raise the heat to medium-high and add the shrimp and some salt 
and pepper. Stir and continue to cook, shaking the pan once or twice
and turning the shrimp until they are pink all over, about 3-5 minutes

 3. Transfer the shrimp to a salad bowl and toss with the lime juice, 
scallions, cilantro, lettuce and tomatoes. Taste and adjust the seasoning. 

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