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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