Spicy Shrimp Salad
It calls for only a handful of simple ingredients, but still packs a punch by including our Jalapeño Hot Sauce. Be sure to make plenty, since you don’t want anyone feeling shellfish for wanting second-servings!
1 lb shrimp
6 oz baby spinach
1 carrot, julienned
1/2 cucumber, julienned
1/2 small red onion, thinly sliced rounds
1 avocado, diced
1 jalapeño, thinly sliced rounds
Sprouts for garnish (radish, alfalfa, etc)
Toasted black and sesame seeds (for garnish)
Marinade Shrimp with three tablespoons of hot sauce and a pinch of salt (1-2 hours).
Sear and set aside.
In a separate bowl - toss spinach with 2-3 tablespoons of hot sauce.
Garnish dressed greens with julienned carrot, julienned cucumber, thinly sliced red onion, avocado, shrimp, sprouts, thinly sliced jalapeños, and toasted black/white sesame seeds.