We spent a couple days this week up in Lopez Mateo to see the baby whales and do a little fishing.
Of course we had to bring some shrimp back!
Everything we ate their was either full of shrimp or scallops and really cheap compared to Cabo. I guess they don’t have to pay the high rents we have here.
Anyway, we came back with lots of shrimp and craving a big green salad. So of course it had to have shrimp in it.
Blackened Shrimp Salad
1 lb medium shrimp peeled and deveined
2 tsp Old Bay Blackened Seasoning
2tbs butter, or oil, whatever you use. We used “can’t believe it’s not butter”
After shrimp is clean, pat dry and sprinkle with Old Bay Seasoning.
This makes more than enough dressing, but it keeps well in the frig for few days. We eat a lot of salad, so it never goes to waste.
2 cloves garlic minced
juice of 1 lime
3/8 white vinegar
1 cup mayo
1 tbs yellow mustard
1 tsp anchovie or to your taste
¼ cup sour cream
Blend well. I use my little bullet blender for this.
Wash head of Romaine and break up into bowl.
Everyone is different on what they like in their salad, we like it loaded
1 medium tomatoe cut into pieces
12 black olives
1 avocado sliced into pieces
Melt the butter in a large pan, add shrimp cook about 2-3 minutes on each side, depending on the size. Once cooked put on a plate and let cool.
Put together the salad, then feed a couple of the cooled shrimp to the screaming kitties.
Add the rest to your salad, add dressing and toss
Enjoy, we sure did!