Arugula Salad with Shrimp

Name: Arugula Salad with Shrimp
Cook time: 15
Ingredients: 1 lb Shrimp; 2 tsp Smoked Paprika; 1/2 tsp Kosher Salt; 1/4 tsp Black Pepper; 1 Tbsp Avocado Oil; 1/3 cup Extra-Virgin Olive Oil; 2 Tbsp Lime Juice; 1 Tbsp Honey; 1/2 large Shallots; 1 Serrano Pepper; 8 cups Arugula; 1 lb English Peas; 2 cups Strawberries; 4 Radish

Recipe by Jaclyn Irwin

Ingredients

Cook Time

15m

Prep Time

Ingredients

Serves 04

This is a perfect spring salad when you can pick up fresh strawberries and radish. The spicy lime dressing adds some heat and tons of flavour!

Instructions

1
Pat the shrimp dry with paper towels and season with smoked paprika, half the salt and black pepper.
2
Heat a large skillet over medium heat and drizzle with avocado oil. Once hot, add the shrimp and cook for two minutes per side, until bright pink and cooked through. Set aside on a plate.
3
Using an immersion blender (or blender), combine the olive oil, lime juice, honey, shallot, serrano and remaining salt. Blend until smooth. Set aside.
4
Layer the arugula on a large serving platter and top with peas, strawberries, radish and then the shrimp. Drizzle the dressing over top. Serve and enjoy!
5
Substitutions: No shrimp: use another protein source such as grilled chicken, salmon, or chickpeas. Less heat: remove the seeds from the pepper, or use a milder pepper.

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