Cayenne Pepper Shrimp and Honey Mustard Salad

Plump, juicy shrimp with a kick, served on a refreshing honey mustard salad!

1 Dozen Cleaned Medium Shrimp
2 Tablespoons Olive Oil
1 Tablespoon Cayenne Pepper
1 Teaspoon Crushed Garlic
2 Tablespoon Soy Sauce
A Sprinkle of Black Pepper
2 Romaine Lettuce Heads
1 Roasted Red Pepper (jar)
1/4 Cup Thinly Sliced Red Onion
1/2 Cup Peeled and Sliced Navel Orange
(Honey Mustard Dressing)
2 Tablespoon Brown Mustard
1 Tablespoon Honey
1 Tablespoon Mayo
2 Teaspoon Rice Vinegar
3 Tablespoon Olive Oil
A sprinkle of Beaumonde
Salad: Chop your cleaned Romaine lettuce leaves and place into a bowl. Slice your roasted red pepper, onion and orange and add them to the lettuce. Refrigerate until ready to use.
Dressing: Mix all of the ingredients well. Set aside until the shrimp is done and drizzle over the salad prior to serving.
Shrimp: Heat up a wok with olive oil on high heat. In a bowl, toss the shrimp with the Cayenne pepper, crushed garlic, soy sauce and black pepper and mix. Place shrimp into the wok (careful) and stir. Allow the shrimp to turn pink on both sides and cook for an addition 2-3 minutes and remove from heat. Serve shrimp warm on the bed of salad. Enjoy!


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