Tuesday, June 3, 2014

Firecraker Shrimp Salad



Serves 4
Prepare Salad first with dressing, place in refrigerator. Then prepare shrimp and noodles. Place salad in individual serving bowls. Top with noodles, peanuts, and shrimp.
20 -24 medium shrimp
Glaze:
2 Tablespoons honey
2 teaspoons habanero sauce
1 teaspoon sesame oil
1 tablespoon finely chopped cilantro
Prepare glaze. Grill shrimp for 2 minutes, add glaze and grill for an additional 1 minute. Add any remaining glaze to cooked shrimp.
Salad:
6 cups greens (romaine, spinach, kale mix)
2 cups red cabbage
3-4 green onion chopped fine (greens only)
¼ red onion sliced paper thin
1 red bell pepper cut in thin strips
¼ cup cilantro chopped loosely
1 package Fettuccine style Shirataki noodles
1 teaspoon sesame oil
Sea salt
Garnish of crushed peanuts
Place first six ingredients in large bowl and add dressing of choice. Creamy is better.
Rinse noodles and heat with oil, cayenne and salt.
Peanut dressing (Optional)
2 tablespoons peanut butter
¼ cup Greek yogurt
2 teaspoons lime juice
¼ teaspoon garlic powder (or half garlic glove minced)
¼ teaspoon cayenne ppr flakes
2 teaspoons honey
3-4 tablespoons water
Place all Ingredients in processor and add water one tablespoon at a time until your desired consistency is reached.

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