Lemon Pepper Shrimp And Strawberry Salad Food

EASY LEMON SHRIMP SALAD

Steps:

• Combine the shrimp and marinade ingredients in a large bowl. Allow to marinade for up to 30 minutes.
• Heat a large frying pan over high heat. Add the shrimp in a single layer and cook until the shrimp are pink and their tails start curling. Remove from the pan.
• To make the salad, wash and dry the leaves and place in a bowl. Add the avocado, red onion and shrimp.
• Whisk together the dressing ingredients in a small bowl and pour over the salad. Serve immediately.

STRAWBERRY SALAD WITH SPECK AND HALLOUMI

Steps:

• Most people think of strawberries as something they'd only eat for dessert, but they work so well in salads. Especially when paired with halloumi cheese, which I just love. It's a Cypriot cheese made from goat's or sheep's milk and you can get it from all good supermarkets. It's like a chewy feta but one you can cook with. When fried or broiled it goes all crispy on the outside and soft and slightly chewy on the inside. A brilliant thing to eat.
• In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices.
• Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp.
• Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.
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SAUTEED STRAWBERRY, SAUSAGE AND SHRIMP SALAD

Steps:

• For the shrimp:
• In a large saute pan over medium-high heat, allow the grapeseed oil to heat until warmed. Then add the shrimp and onions. Stir the shrimp and onions, allowing to cook for 2 minutes. Then add the salt and pepper. Again, stir and cook until the onions are caramelized, 2 to 3 minutes. Next, add the sausage, again stir, and cook for 2 minutes. Add the wine and deglaze, allowing the wine to reduce by half the original volume. Once the wine reduces, reduce the heat to low and add the strawberries and balsamic. Finish for 2 additional minutes. Once cooked, add the butter and stir into the cooked items, stirring until smooth. Finish with the feta cheese.
• For the salad:
• Mix the lettuce, basil, olive oil and salt in a bowl.
• To serve:
• Plate the shrimp and sausage mixture and add the lettuce mixture on top.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

SHRIMP AND STRAWBERRY SALAD

Steps:

• Combine rice, shrimp and celery in a large bowl.
• Whisk together mayonnaise, yogurt, mustard, lemon juice and salt in a medium bowl.
• Add yogurt mixture to rice mixture and stir until well combined.
• Fold in strawberries.
• Cover and chill until serving time.
• Arrange lettuce on individual serving plates; top with chilled salad.