Sunday Supper: Cajun Grilled Shrimp and Avocado Salad

Simplicity at it’s best. Spring is here and summer is around the corner. We have had some beautiful weather in Northern Cal this week giving us a taste of what is ahead. Inspired by a small “heat wave”, I wanted something light and flavorful yet simple to prepare without heating up the kitchen. I used seasonal vegetables spinach, avocado and a new ingredient, called Verjus to make the dressing. It can be made in about 15 minutes and is perfect with a perfectly chilled glass of wine. For an extra seasonal selection, you could add grilled asparagus to the salad.

Verjus is pressed juice from unripened grapes and is used in the dressing as an acid. It can come from red or white grapes This is high acid, low sugar has a softer flavor than a vinegar. We bought this bottle from the Terra Sonoma Food Company while tasting in Sonoma County.  You can read more about it here.

What You Need

Large Wild Shrimp

Mixed Greens

Organic Baby Spinach

Avocado

Dried Cranberries

Canola Oil

Verjus

Dijon mustard

Honey

Cajun Seasoning

Butter

Olive Oil

 

What To Do

Prepare the salad greens by rinsing them under cool water. Shake or spin to remove excess water. Clean your shrimp and remove the shells leaving the tails in tact. Season with a cajun seasoning of your choice and set to the side. Make your dressing by combining equal parts canola oil and Verjus. Squeeze in the juice from half of a Meyer lemon and whisk. Add 1-2 T. of Dijon mustard and 1 T. honey. Sprinkle with salt and pepper. Whisk dressing and set to the side. Cube your avocado. Heat up a small saute pan over medium high heat. Add a dollop of olive oil and a pat of butter. Saute shrimp for a couple of minutes on each side until they have a nice firm texture but are not over done. Give your dressing one more whisk then toss with the greens in a large bowl. Add dried cranberries and lastly the avocado. Give the salad one or two turns being conscious not to mash the avocado. Plate into individual bowls and add the grilled shrimp to each and serve immediately.

Photo of Verjus is from Terra Sonoma Food Company

 

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