Spicy Moroccan-inspired shrimp salad

Low-cal shrimp, fresh veggies, and the kick of curry1 pound of peeled and deveined large shrimp – you can buy them this way. Or if you can, get fresh Matane shrimp from Quebec, or fresh small gulf shrimp – they are delicious too! Small shrimp are fabulous in salads, but make sure they ultra-fresh!

 
Add to shrimp and toss:½ tsp cayenne
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 crushed clove of peeled garlic
Refrigerate for 20 minutes or more
 
Sauté the shrimp in Pam or 1 scant tsp of good oil on medium-high heat. Shrimp are done when they are just opaque. Cool.
 
Add:
¼ cup each thinly sliced: celery, sweet red pepper, sweet yellow pepper, sweet onion
Add: 1 scant tbsp good quality mayo
Juice from 1-2 limes
1 tbsp good spicy curry powder Jamaican or any mellow blend of curry.
½  cup cashews or almonds
 
Serve on shredded lettuce or in mini baguettes.
 
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