Saturday, March 30, 2013

shrimp and chorizo salad

Tom's Award Winning Shrimp and Chorizo Salad
Makes 4 Servings
Turn an ordinary salad into something special by adding cooked garlicky shrimp and cooked chorizo, a spicy Mexican sausage.
1 pound uncooked extra-large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon minced garlic
2 green onions, thinly sliced
1 teaspoon bottled hot pepper sauce
1 small red onion, sliced into thin rings
8 ounce torn mixed salad greens
8 ounce cooked chorizo sausage, thinly sliced
4 tablespoon fresh lemon juice
For a bigger citrus zing, you can also add orange slices or grapefruit sections.
In a medium nonstick skillet cook the shrimp in the oil with the garlic over medium heat for 5 minutes. Add the green onions and hot sauce; stir and remove from heat. Arrange the mixed greens on 4 individual plates. Add the shrimp mixture, onion rings and sliced chorizo to each plate. Sprinkle each with lemon juice.

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