Recipe: Summer Shrimp Salad w/ Mixed Greens & Asian Dressing


½ lb of peeled and deveined large shrimp
1 tablespoon oil

1 tablespoon ginger
1 tablespoon garlic
½ cup sherry vinegar
1 teaspoon of sesame oil
1 ¼ cups grape seed oil

2 cups lettuce (assorted greens), sliced
¼ cup cucumbers, sliced
¼ cup carrots, sliced
¼ cup peppers, sliced
¼ cup red onions, sliced
¼ cup black beans


For Shrimp:
Heat a nonstick skillet over medium heat. Season peeled and cleaned shrimp with salt and pepper. Add 1 tablespoon of oil to skillet to coat the pan and then add shrimp. Sear shrimp on one side until cooked three-quarters of the way through. Baste shrimp while cooking. Turn shrimp, and cook several seconds longer until shrimp is golden on both sides. Set the shrimp aside. * Note: shrimp can be grilled.

For Salad and Dressing:
Combine all of the dressing ingredients. Mix the salad, beans and all the vegetables in a bowl with three-quarters of the dressing and season with salt and pepper.

Place the salad in the center of a plate, and top with shrimp. Drizzle the remaining dressing over the salad and shrimp. Eat and enjoy!

Serves one.

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