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May 2010 Issue
Tandoori Shrimp Salad
by Ronda L. Halpin
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Sometimes I'm not in the mood to do a lot of cooking. I know, it sounds strange, but the foodie wants a break sometimes. But, that doesn't mean I reach for frozen pizza. I'm far more likely to toss together something simple and fairly healthy, like a main dish salad.

This month's recipe is something perfect for just such a time. There's a lot of flavor in this fun salad, but it's not hard to make and it's on the table in about 20 minutes. If I've been puttering in the garden and just want to take a break for dinner that won't leave me tired, this is it. I add glasses of chilled white wine and eat out on the deck and life feels just about perfect!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Tandoori Shrimp Salad

  • 3 tsp. garlic salt
  • 2 tsp. cayenne pepper
  • 2 tsp. coriander
  • 2 tsp. cumin
  • 2 tsp. ginger
  • 1/4 tsp. cardamom
  • 1/4 tsp. cinnamon
  • 1 lb. shrimp - peeled and deveined
  • 8 oz. fresh asparagus - cleaned & cut into bite-sized pieces
  • 1 medium red pepper - seeded & chopped
  • 1 tsp. olive oil
  • 10 oz. mixed spring greens
  • 1/3 c. crunchy Indian snacks - find in Indian groceries or the ethnic section of larger grocery stores
Combine all of the spices together in a resealable plastic bag. Add the shrimp and toss to coat the shrimp evenly and thoroughly. Set aside.

Prepare the vegetables and heat the oil in a skillet over medium-high heat. Toss the vegetables into the skillet with the hot oil and stir-fry until crisp-tender. Add the shrimp to the skillet and stir-fry until just cooked through. Remove from the heat immediately.

Arrange the mixed greens on four serving plates. Divide the shrimp mixture evenly among them and sprinkle generously with the Indian snack mix. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 



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