Cucumber Shrimp Salad
Summer is approaching fast (Not fast enough for me)!
Here is a quick, light and delicious salad idea as an easy protein source for lunch or appetizer.
What's in it:
- 2 lb Large or Jumbo raw shrimp. peeled and deveined (Save time but sacrifice flavor you can use precooked and cleaned shrimp)
- 1/2 cup EVOO (You can substitute any of our infused oils, we'd suggest the Garlic Infused EVOO) add a little more for a plating drizzle.
- 1/2 cup Fresh lemon Juice
- 3 (15oz can) Cannellini beans, drained and rinsed
- 1/2 cup green onion, chopped
- 4 tbsp Spice Beast Licensed to Dill
- 1 English cucumber, quartered lengthwise and chopped
- 1 medium shallot, minced
- 6 oz feta cheese, medium-diced
How to Make it:
Skip steps 1 & 2 if using precooked shrimp
- Preheat oven to 400 degrees
- Place raw shrimp in a single layer on a baking sheet lined with parchment paper. Drizzle with EVOO and sprinkle with salt & pepper (or feel free to use your Beast Prep) and place in preheated oven to roast for 6 min or until shrimp turn pink.
- Let shrimp cool and cut into medium sized chunks
- Whisk the olive oil and lemon juice in a large bowl
- Add the beans, green onion, Licensed to Dill, Cucumber, Shallot and some salt & pepper (or Beast Prep) stir or toss to evenly coat and mix all ingredients
- Add the shrimp and feta and stir/toss gently to combine
This salad is great as a prep and serve dish but will gain flavor if let sit. It can be prepped as much as 2 days in advance and kept covered and refrigerated.