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Almond-Crusted Shrimp Salad with Citrus Dressing
Posted by Olivia on Thu, March 04, 2010
This bright and colorful salad gets a burst of flavor from fresh lime juice and The Olive Press' Clementine Olive Oil. The almonds and shrimp make it filling enough for a complete meal.
1 lb medium raw shrimp, de-veined, tails-on
1/2 cup raw almonds
3 tbsp flour
1/4 tsp salt
2 egg whites, lightly beaten
2 tbsp Clementine Olive Oil
juice of 2 limes, divided
2 tbsp soy sauce
2 tsp sugar or honey
2 clove garlic, smashed
8 cups mixed greens
2 cups cherry tomatoes, halved
1 ripe avocado, diced
- Combine lime juice, soy sauce and garlic in a bowl. Add shrimp and toss with hands to coat well. Set aside.
- Using a blender or food processor, crush almonds (in the absence of a blender or food processor, this can be done by placing the almonds in a plastic bag and crushing with a mallet or rolling pin). Combine almonds in a bowl with flour and salt. Set aside.
- Set up an assembly line of the seasoned shrimp, the egg whites, and the almond-flour mixture. Dip each shrimp in the egg white and then dredge in the almond-flour mixture. Set on a clean plate.
- Heat the Extra Virgin Olive Oil in a large frying pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, or until the outside of the shrimp becomes brown and crisp. Drain on paper towels.
- Whisk together the remaining lime juice, Clementine Olive Oil and the sugar or honey. Drizzle over mixed greens, tomatoes and avocado. Toss well.
- Arrange the dressed salad on plates. Top each salad with the warm shrimp and hot sauce or red chili flakes if desired.