Spicy Shrimp Salad with Chipotle Lime Dressing
Yield: serves 4-6
Ingredients
1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
1/2 c. vegetable oil
1 tsp garlic powder
1 tsp Cajun Seasoning
½ tsp ginger powder
½ tsp onion powder
½ tsp paprika
Pinch all spice
Preparation
Place shrimp in a wide shallow bowl and set in the fridge. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours. Grill Shrimp until its opaque/pink and cooked fully. Remove from the grill and let it cool to room temperature. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top. Add to the salad
Salad Will Include
Salad greens 4oz
Cucumber slices 5 slices pp
Cherry Tomatoes 5 pp-
Avocado Slices ¼ avocado pp
1 oz salad dressing
Cilantro Chipotle Salad Dressing
Yields 6 cups
Ingredients
1 ½ oz chipotle in Adobo Sauce
1 cup lime juice
2 tbsp peeled fresh garlic
5 fl oz honey
1 teaspoon cumin
2 tsp salt
3 cups canola oil
1 cup olive oil
8 oz fresh cilantro (add on the day of service)
Procedure
In a blender add all the ingredients and mix well together minus the canola oil. Stream the canola oil in the salad dressing while using the hand mixer.
Dijon Salmon with Roasted Yam and Kale Salad
Salmon Ingredients
1-1.5 lbs of wild salmon skinless (4oz cooked per person)
2 tsp olive oil
Sprinkle garlic powder and smoked paprika
Salt pepper
Salad Ingredients
2 jewel yams, cut into 1-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
1 bunch kale, torn into bite-sized pieces
Procedure
Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper and arrange evenly onto a baking sheet.
Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
Once all the ingredients have cooled, combine the yams, kale and 1 tbsp of dressing in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Vinaigrette Ingredients
1 tbsp white wine vinegar
1 tbsp Dijon mustard
¼ cup Maple Syrup
¼ c extra virgin olive oil
Salt and pepper to taste
Procedure
Put all the ingredients into a vitamix blender and mix. Add salt and pepper to taste.