Shortcuts: Make a big shrimp salad for dinner

Mary Ann Kauchak/Columnist
Published: September 3, 2008

Several weeks ago the Washington Post Food Section printed a recipe for "Caribbean Shrimp Salad." I pondered the recipe and queried over making some changes and addi-tions.

The combination of mango, avocado and shrimp initially caught my attention, but spotting meas-ures of such aromatic seasonings as cumin and cilantro was the piece d'resistance for my taste!

What was missing? How could I turn this into a more substantial entrée salad? For presentation and added substance, I chose to plate the salad on a bed of leafy Romaine. According to an arti-cle on nutrition in the July 2008 Prevention Magazine, pairing leafy greens with a healthy fat such as olive oil, nuts or avocado "increases your absorption of disease-fighting compounds called carotenoids."

The August 2008 issue of the same magazine proclaims that one cup of Romaine lettuce meets 55 percent of your daily vitamin A requirement.

Switching from jumbo shrimp to half a pound of medium shrimp, distributes the shellfish more evenly throughout the salad.

I sliced each shrimp down the center-back, almost but not completely through, causing them to spread or "butterfly" as they sauté. For added flavor, a touch of crushed red pepper flakes and a pinch of sugar give this dish the flair of Thai cuisine! Don't shy away—it's tasty without being fiery.

The measures listed below provide enough for two full dinner salads or four side salads. Quick and easy to prepare with ingredients that are available year-round, this satisfying entrée salad rich with vitamins and loaded with fiber is a healthy answer to "What's for din-ner?"

MAK'S CARIBBEAN SALAD ENTRÉE

1/8 teaspoon sea salt

½ teaspoon ground cumi

¼ teaspoon crushed red pepper

Pinch of sugar

½ pound raw shrimp (31-35- count per pound)

1 ½ tablespoon olive oil, divided

1 mango, peeled and cut into slice

1 avocado, peeled and sliced

¼ small red onion, thinly slivered

4-8 Romaine leave

1 tablespoon cilantro leaves, coarsely chopped

1 tablespoon fresh lime juice

Combine sea salt, cumin, red pepper and sugar in small bowl. Peel and clean shrimp, rinse and pat dry. Butterfly (see above) and drop in salt mixture; toss to coat. Heat ½ tablespoon olive oil in medium skillet over high heat. Add shrimp and cook for 2 to 3 minutes, turn them over and cook 30 seconds more until just opaque. Remove from heat. For entrée salad, crisscross 2 Romaine leaves on each dinner plate. Fan mango and avocado slices in center. Toss shrimp on top and sprinkle with onion slivers and cilantro. Combine remaining olive oil with lime juice; blend well. Drizzle over salads. Makes two dinner salads.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA 22195.