This was originally published on September 15, 2012
Falling leaves, pumpkins, school buses and increased traffic, clear signs that fall is right around the corner. While fall is one of my favorite seasons weather and food-wise, I am not quite ready to say goodbye to summer just yet. Before I start roasting root vegetables, pulverizing squash into soups, and thinking of creative ways to prepare wild game meats, I’d like to savor the end of summer with a few light summertime salads. The following salad is one of my go-to summer salads because it is super simple to make and deliciously paleo.
SUMMERTIME SHRIMP SALAD
– 1 ripe organic avocado
– 1 container of organic grape tomatoes
– 1 large container of organic baby spinach
– 1 lb of wild caught shrimp
– 1 lime
– Extra virgin olive oil
– Trader Joe’s 21 Seasoning Salute
Fill a medium sized pot with a small amount of water and a steaming basket. Bring water to a boil, add the shrimp and cover. You will want to steam your shrimp until its pink, this can take up to 10 minutes for a pound of shrimp. As soon as the shrimp starts to turn pink, turn off the stove, drain the hot water and place the shrimp in a bowl of ice water to prevent it from becoming overcooked. Grab two nice large white plates and distribute the spinach evenly between them. Wash your grape tomatoes and half them before adding them to the plates. Slice your avocado and distribute the slices between the plates. Peel your shrimp (and optionally de-vein them) and place them on the salads. Sprinkle some Trader Joe’s 21 Seasoning Salute and olive oil on the salads. Half your lime and squeeze the juice from each half onto each salad. Migrate out to your patio, deck, or near a window and watch the sun set as you dig in to the salads.