Shrimp Salad with Prickly Pear Vinaigrette

Shrimp Salad with Prickly Pear Vinaigrette


Makes 2 servings

For the salad:

  • 2 handfuls organic baby spinach

  • 10 shrimp, peeled and de-veined

  • 10 thin asparagus stalks, cut into bite sized pieces

  • 2 tsp organic, extra-virgin olive oil

  • 1 garlic clove, minced

  • 1 shallot, chopped

  • 2 tbsp cilantro, chopped (optional)

  • Kosher salt and freshly ground pepper to taste

For the vinaigrette:

  • 1/4 c prickly pear puree (about 2 prickly pears)

  • 2 tsp canola oil

  • Juice from 1/2 lime

  • 1 tsp honey

  • 1 small green Chile, finely chopped

  • 1/4 tsp kosher salt

  • 1/8 tsp freshly ground black pepper

To make the puree:

  1. Slice open the prickly pears.

  2. Squeeze the pears through your hands into a wire sieve fitted over a small bowl.

  3. With a silicone spatula, squeeze the pulp through the sieve and discard the seeds.

To make the vinaigrette:

  1. Whisk together all of the ingredients.

  2. To make the shrimp and asparagus:

  3. In a medium skillet heat 2 tsp oil. Add shallots and garlic and cook over medium-low heat until softened, but not browned, about 2 minutes. Add asparagus and cook for 2-3 minutes until bright green, but still crisp. Add shrimp and cook for 1-2 minutes on each side until pink and cooked through.

To make the salad:

  1. Lay spinach on the plate, top with the asparagus and shrimp mixture and spoon the vinaigrette over everything.

  2. Garnish with cilantro if desired.