Shrimp Salad with Creamy Curry Lime Dressing

Shrimp Salad with Creamy Curry Lime Dressing



Ingredients

salad:
4 cups or more chopped salad greens (I used a mixture of spinach and red-leaf lettuce)
½ cucumber, chopped
2 large green onions, sliced thin
½ apple, cored, chopped
½ red bell pepper, chopped
1 large carrot, shredded
¼ c. golden raisins
dressing:
2 tbs homemade mayonnaise
1 tsp curry powder
juice from half a lime
1 tsp agave nectar (this is optional – I liked the little bit of sweetness this gave the dressing)


Method

Step 1
10-12 raw shrimp, peeled and deveined (I used rather large ones, 12-15 ct/lb) salt, pepper

Step 2
pinch of sugar (again, optional. This gives the shrimp a nice, carmelized exterior) 1 tbs coconut oil

Step 3
Assemble the salad in a large bowl. Assemble the dressing and combine with the salad. Divide the salad among two large plates.

Step 4
Mix the shrimp with the salt, pepper and sugar in a bowl. Heat the coconut oil on medium-high heat until very hot. Add the shrimp and cook for approximately 4 minutes, turning half way. Top salad with cooked shrimp.
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