Summer is a great time for salads. Tons of produce are in their prime. Plus, the sweltering heat leaves me wanting something on the lighter side. This salad could be great as a side or appetizer but I prefer it as a meal.
Super easy summer salad!
4oz-6oz of shrimp per serving
Butter Leaf lettuce
Mandarin or sweet navel oranges
Red pepper flakes
Preheat oven to 350 degrees.
Dice up asparagus into bite sized pieces. About a handful or so per serving.
I bought fresh shrimp still in the shells. Peel the shells off but leave the tails. I think this helps hold the flavor.
Dice up some fresh garlic. I use about a clove per serving. This is up to you based on your taste. A teaspoon of salt and pinch of red pepper per serving as well.
Combine everything in a pot with the juice of half a lemon.
Add a tablespoon of soy sauce and olive oil.
Mix everything together until the shrimp and asparagus are evenly covered in sauce and seasonings.
Put the whole pot in the oven. No lid. Bake at 350 degrees for 10min.
Meanwhile, dice up the orange removing any seeds. Try and keep as much juice as you can. Be sure to use oranges that are sweet. Mandarin or small navel oranges work best.
Dice up a handful of cilantro and mix it together with the orange. This will serve as a dressing and garnish. I threw in an avocado that was on its last leg. So if you have an avocado laying around, use that too!
Now the shrimp-in-a-pot should be about done… Mmm looks delicious!
Toss in the garnish and stir together quickly as the pot will be very hot.
Serve over butter leaf lettuce.
I think this is best served hot but could also be served cold.