From recipe-submitter Stephanie: This is a yummy salad that I make whenever I can get wild-caught shrimp from the Georgia or Carolina coasts. My choice the other day was “farm-raised” or wild caught – despite the fact that the shrimp had their heads on, I went for the wild caught. The fish monger showed me how to easily pinch off the heads – just like asparagus – it knows where to break off. While it looked easy at the fish counter, at home was another matter. They were all looking at me. They had four inch antennae getting in the way. I was grossed out. There were cream colored blobs that must have been the brains clinging to the part of the shrimp I wanted. All this before I even cleaned out the disgusting vein. I finally took off my glasses so I couldn’t quite see all the detail and cleaned the entire pound and a half. Husband George grilled them and ate the salad with gusto. Me? Not so much. (Though I did eat my fair share, I kept imagining their beady little eyes pleading with me to spare them.)
1 pound 16-20 count shrimp, peeled and de-veined
1 lime, juiced
1 cup strawberries, sliced thinly
4 oz. goat cheese, cut into small pieces
1/2 cup Spicy Pecans, chopped
1 cup jicama, julienned into matchsticks
1 ripe avocado, chopped
1 bag Spring mix, or baby greens
1 cup balsamic vinaigrette
Clean shrimp, marinate for 30 minutes in half the vinaigrette mixed with the juice of one lime. Place shrimp on wet bamboo skewers for grilling. Grill for a couple minutes on each side. Assemble the remaining ingredients, and toss. Place warm shrimp on top and serve immediately. For non-seafood lovers, substitute grilled chicken.
Spicy Pecans – take Stephanie’s original Sugar & Spice Pecans and add 1/2 t. Cayenne pepper to the dry ingredients. Bake as usual.
if you can not find jicama, use an English cucumber, sliced paper thin.