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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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The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

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