Plantains are one of my favorite things to prepare and eat, and I was in the mood for something sweet and savory so I pan-fried them and made a fast new salad for you guys. Serves 1.

INGREDIENTS:

Romaine, chopped
Red cabbage, shaved 
Persian cucumbers, chopped
Red onion, chopped
Radish, chopped
Raw sunflower seeds
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Pan-fried Plantains:
Olive oil (sub coconut or avocado oil; I like Kyoord) 
2 yellow plantains, sliced on a bias
JF Spicy Salt, to taste 

Sautéed Shrimp:
Shrimp
JF Spicy Salt, to taste
Avocado oil 

PROCESS:

Pan-fried Plantains
In a large pan begin to warm your olive oil. Once at a high heat place in your sliced plantains and season with JF Spicy Salt. You’re looking for a nice browned sear on either side. Flip halfway through and lightly season again with JF Spicy Salt. When you achieve an even cook, remove from the heat and cool on a wire rack. 

Sautéed Shrimp
Lightly season both sides of your shrimp with JF Spicy Salt. In a large sauté pan warm your avocado oil. When that begins to shimmer add in your shrimp. Flip for an even cook halfway through. Once they curl and are just pink, remove them from heat. Set aside to cool completely, then chop. 

Simple Sweet and Savory Shrimp and Plantain Salad 
In a large bowl using the chopped romaine as a base, begin to build your salad. Layer in the red cabbage, cucumbers, radish, and raw sunflower seeds. Top with our seared plantains and sautéed shrimp, dress in my JF Simple Mustard Vinaigrette and finish with JF Spicy Salt. Enjoy!