So with such heavy meals in the recent past, I opted to go for something on the lighter side – a salad. But, being me, I can’t eat lettuce and call it a day. I had to add some kind of protein, so for this salad, I went with shrimp. I made a cilantro-lime vinaigrette, so it seemed to make sense to also have cilantro-lime shrimp.
Vinaigrette Dressing (completely made up and based in no actual recipe):
- 1/2 cup EVOO
- 1 tbsp balsamic vinegar
- 2 tsp honey
- 2 tbsp lime juice
- Pinch of salt
- Dash of pepper
- Some finely chopped cilantro
- Mix them all together in a bowl and viola
Shrimp Marinade (also made up)
- 1 lb peeled and deveined shrimp
- Juice of 2-3 limes
- 2 tbsp honey
- 1 tbsp EVOO
- 3 cloves of minced garlic
- Salt and pepper
- Pinch of chili flakes
- Finely chopped cilantro
Instructions:
- Mix the marinade and coat the shrimp evenly
- Let the shrimp rest in the marinade for about 30 minutes
- Skewer the shrimp and grill for a few minutes on each side (I don’t have a good grill for this, so I laid the skewers across a baking pan and put them in the broiler for about 8 minutes)
Salad:
- You can make your salad however you wish. I used a spring mix and added grape tomatoes, cucumbers, red onions, and avocados
- Add some dressing and toss lightly (Don’t put in too much dressing at first because it can become oily)
- Add the shrimp and enjoy