Spring Shrimp Salad
1-1/2 pounds shrimp, cleaned & deveined
3 Tablespoons extra virgin olive oil
1/4 cup orange juice, fresh squeezed
2 cloves garlic, chopped OR 1 teaspoon granulated garlic
1/4 teaspoon sesame oil
2 ears fresh corn, kernels cut from cob
1 pint cherry tomatoes, quartered
1/4 cup fresh basil, julienne
2 Tablespoons extra virgin olive oil
salt & pepper to taste
cayenne to taste, optional
4 cups mixed salad greens, rinsed with cold water & dried
Whisk together in a small bowl the 3 Tablespoons olive oil, sesame seed oil, the citrus juice and garlic. Place shrimp into ziploc plastic bag and cover with olive oil mixture. Seal bag and let marinate in the refrigerator for at least 45 minutes to one hour. In a medium size bowl combine the corn, cherry tomatoes, basil, 2 Tablespoons olive oil, salt & pepper to taste. Set aside. Heat, until quite hot, a medium size skillet. Drain shrimps well, add to skillet and sprinkle with a little salt. Do not let shrimps touch each other and do not over crowd skillet. Sear shrimp on each side for approximately 2 minutes or until shrimp is almost opaque. Once all the shrimp are done add and mix with the corn and tomato mixture. Divide salad greens on four plates and top evenly with shrimp mixture.
You can also serve shrimp and corn mixture by itself as a salad OR in a seasoned tomato juice as a cold soup (can be heated by microwaving gently) OR add a tad more extra virgin olive oil, mix with cold pasta, top with shaved parmesan and serve as pasta salad (can also be heated by microwaving gently).