-
1
For the Mango Nectarine Vinaigrette:
-
2
1. In a food processor, add the strawberries, mango nectarines, salt and apple cider vinegar. Puree until combined and there are no chunks of fruit left.
-
3
2. As the mixture is pureeing, slowly add the extra virgin olive oil and process until nice and smooth.
-
4
3. Put it into a container and refrigerate until ready to serve. Add more salt if needed.
-
5
For the shrimp and salad:
-
6
1. In a medium-sized bowl, whisk together the lime juice, cilantro, garlic, apple cider vinegar, oil and salt.
-
7
2. Pour the mixture into a 1 quart resealable bag. Add the deveined shrimp to the bag and mix to coat the shrimp. Seal the bag and refrigerate for 30 to 45 minutes.
-
8
3. Meanwhile, prepare your salad fixings as detailed in the above list.
-
9
4. Pull out two salad bowls or plates. Start building your salads. This can be assembled any way you like, but be sure to get the greens, tomatoes, peas, mango nectarines, pine nuts, strawberries, cheese and cucumbers all on the plate! See below for how we assembled!
-
10
5. Once the salad has been assembled, you can take your shrimp out of the fridge and prepare to saute them. You want to have the salads ready beforehand because shrimp, especially smaller shrimp, cook very quickly.
-
11
6. Heat a saute pan over medium to high heat and drizzle with a tablespoon of extra virgin olive oil.
-
12
7. Then individually, being careful not to crowd the pan, place the shrimp in the pan. Turn once after 60 to 90 seconds. After another 60 to 90 seconds remove them from the pan. They should begin to brown when you pull them from the pan.
-
13
8. Serve shrimp immediately atop the salad, and drizzle with the Mango Nectarine Vinaigrette. Garnish with cilantro and enjoy!
