Time 25m Yield 4 Number Of Ingredients 13 Steps:
Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl. Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side. To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Time 10m Yield 14 servings. Number Of Ingredients 7 Steps:
In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.
Time 25m Yield 4 servings Number Of Ingredients 14 Steps:
Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.
Time 25m Yield 8 servings Number Of Ingredients 16 Steps:
Mix the flour mixture for shrimp: Combine the ingredients and set aside in container. This step can be done the day before dinner. Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil). Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter. Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don’t toss or move them. Add a little more oil if the flour absorbs what’s in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there’s a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns. Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.
Time 10m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Place lemon juice in a small bowl and whisk in salt, pepper and mustard. Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients. Let stand an hour. Mix salad ingredients together in a bowl. Dress w/ vinaigrette.
Yield Serves 10 - 12. Number Of Ingredients 12 Steps:
To prepare dressing, whisk together first 7 ingredients (vinegar through pepper) until combined. Gradually whisk in oil until blended. Combine spinach, mushrooms, bacon and shrimp in a bowl. Toss with dressing to coat. Serve immediately.
Time 30m Yield 5 serving(s) Number Of Ingredients 12 Steps:
In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate. Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp. Season with salt and pepper to taste (I season as I layer). Sprinkle with pecans. Drizzle with honey mustard mixture.
Number Of Ingredients 11 Steps:
Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally. Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach. Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree). Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne. Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.
Yield Serves 6 Number Of Ingredients 13 Steps:
Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool. Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper. Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl. Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)
Yield makes 4 servings Number Of Ingredients 5 Steps:
Bring a large pot of water to a boil and add salt. Meanwhile, barely cover the shrimp with boiling water (it should be less than 1/2 cup) and soak while you prepare the rest of the salad. Plunge the spinach into the boiling water, then drain it immediately. Run it under cold water and drain again. Remove the shrimp from the soaking liquid and chop coarsely. Strain the soaking liquid into a large bowl; whisk with the soy sauce and sesame oil. Toss with the shrimp and spinach and serve within an hour.
Time 40m Number Of Ingredients 8 Steps:
With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.
