The Weekend Gourmet: Summer's Not Over Yet! Island Breeze Shrimp Salad F

Thursday, September 6, 2012

Summer's Not Over Yet! Island Breeze Shrimp Salad

Things are really hectic for me this week. You see, I recently handed in my resignation letter at my day job when a fabulous, unexpected career opportunity landed in my lap. After more than 7 years at my current job, leaving was a very difficult decision...but the new company made me an offer I couldn't pass up. It's bittersweet...and also a bit stressful. As a result, I haven't been cooking as much as usual this week. I did make a fabulous dinner salad that received two enthusiastic thumbs-up from Michael. For a salad to get that kind of reaction from him, you KNOW it's a keeper! 

It may say September on the calendar, but it's still pretty hot in Central Texas. Most nights a fast, healthy dinner is exactly what we want. This salad delivers on both counts...and it's full of flavor. My Island Breeze Shrimp Salad is like a tropical vacation...for a fraction of the cost! It's full of flavors and textures, and it's light on calories and fat. If you have a favorite Asian salad dressing recipe, feel free to use that. This was a fuss-free meal, so I went with a bottled dressing that we enjoy. 

Island Breeze Shrimp Salad
a Weekend Gourmet Original

Step 1: Marinate 1 lb. jumbo shrimp in your favorite Asian marinade for at least 30 minutes. I used Trader Joe's Island Soyaki...but a mixture of soy sauce, citrus  juice, ginger, garlic, and sesame oil would approximate the flavor. Thread the shrimp on two skewers and sear then in a hot non-stick pan in a bit of olive oil until cooked on both sides.


Step 2: Add 5 cups red leaf lettuce to a large bowl. Toss with your favorite Asian salad dressing...I used Wishbone Light Asian with Sesame & Ginger Vinaigrette. Arrange half of the dressed lettuce on two dinner plates.


Step 3: Arrange the following ingredients on top of the salad greens: diced pineapple, diced mango, chopped strawberries, feta cheese, chopped macadamia nuts, and crispy wonton strips that I found in the Produce aisle at the local grocery. Drizzle a bit more of your dressing on top of each salad just before serving.





This salad is a perfect example of my favorite kind of food: lots of interesting flavors and textures. Sweet-tart fruit, salty feta, crunchy nuts and wonton strips...and sweet, tender jumbo shrimp! This is no wimpy salad -- it's filling, but it doesn't weigh you down. Have fun with it...switch out fruits and nuts to fit your liking, or feel free to sub in seared chicken breast for the shrimp. Heck, you can leave out the meat entirely and have a vegetarian feast as well. Just do yourself a favor and make this before the weather turns cool where you are!!

5 comments:

  1. Oh yum, this looks just perfect! Love that it's a WWG original, too!

    ReplyDelete
    Replies
    1. I try to feature as many original recipes as I can, but depends on when inspiration hits me!

      Delete
  2. Congratulations on your new opportunity! This salad is a keeper. It looks delicious!

    ReplyDelete
  3. Wendy, Congratulations on your new job opportunity. Seven years in one place is a long time...I can understand your bittersweet feelings about leaving, but it's refreshing to start something new and of course a better offer; so you made the right decision.

    Your shrimp salad is divine, super colorful and packed with all the amazing combinations from the fruit and feta mixture, and the crunchiness from the won-ton chips and nuts...wow! I'm so impressed with the Asian inspired flavor from the marinade, as well!

    ReplyDelete

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