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Exotic Shrimp Salad

July 22, 2015


1 cup vegenaise

¼ cup orange marmalade

1 tablespoon lime juice

1 teaspoon apple cider vinegar

3 teaspoons curry powder

¼ teaspoon turmeric

¼ teaspoon cumin

¼ teaspoon ginger

¼ teaspoon paprika

1 teaspoon garlic powder

1 teaspoon Sandra’s Spice

1 ½ lbs cooked medium shrimp (find in grocery frozen section)

¼ cup fennel finely chopped

2 cups arugula

¼ cup radicchio roughly chopped

¼ cup baby yellow tomatoes cut in halves

¼ cup chives roughly chopped

¼ cup cilantro roughly chopped

¼ cup walnuts roughly chopped

1 tablespoon unsweetened coconut flakes (optional)


In a medium bowl add veganaise, orange marmalade, lime juice, apple cider vinegar curry powder, turmeric, cumin, ginger, paprika, garlic, Sandra’s Spice and mix in a small blender and set aside.  


Rinse shrimp well, drain and pat shrimp dry with kitchen paper or place in salad spinner and spin dry. In a medium bowl, add shrimp, fennel and 2 tablespoons of dressing and stir to lightly coat.


In a medium sized serving dish add arugula, radicchio, tomatoes, chives and cilantro. Before serving add dressed shrimp and garnish with walnuts and coconut flakes.

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