This is a great salad for summer - it’s a bit tropical, a bit spicy, and super crunchy. The key here is a drizzle of chili olive oil to finish. Serves 1.

INGREDIENTS:

Summer Saturday Shrimp Salad:

• Romaine, chopped
• Mango, chopped
• Avocado, chopped
• Radish, sliced thin on the mandoline
• Fresno, chopped
• Jalapeño, deseeded and sliced thin on the mandoline
• Shrimp, saut​​éed
• Chives, sliced
• Cilantro, coarsely chopped
• Chili olive oil (I like Brightland)
• JF Simple Mustard Vinaigrette, to taste
• JF Spicy Salt, to taste

Saut​​éed Shrimp:

• Olive oil
• Wild caught shrimp
• JF Spicy Salt
• Garlic, minced
• A squeeze of fresh lime

PROCESS:

Sautéed Shrimp
1. In a large sauté pan warm your olive oil.
 
2. When that begins to shimmer add in your shrimp. Season with JF Spicy Salt and flip for an even cook.
 
3. Work in your chopped garlic, allowing it to become fragrant as it warms.
 
4. Once these curl and are just pink, finish with a squeeze of fresh lime. Set aside before assembling in your salad.
 
Summer Saturday Shrimp Salad
1. In a large bowl, using the chopped romaine as a base, begin to build your salad.
 
2. Layer in the mango, avocado, radish, fresno, jalapeño, and our saut​​éed shrimp.
 
3. Finish with chives, cilantro, a drizzle of chili olive oil, my JF Simple Mustard Vinaigrette, and JF Spicy Salt.