There's something about summer that makes salads the perfect meal option: less cooking, easy preparation, and the abundance of fresh veggies at the farmer's market make meals burst off the plate with color! As we continue this week's theme of showing how to infuse your cooking and baking with fresh flavor by incorporating the Jam Stand's fresh jams, why not with a salad?
Shrimp Salad with Peach Sriracha Vinaigrette
1 pound shrimp, peeled and deveined
4 tablespoons oil, divided
4 tablespoons Jam Stand Peach Sriracha Jam
2 tablespoons rice wine vinegar
¼ cup neutral oil
½ teaspoon kosher salt
(makes about ½ cup vinaigrette)
1 head romaine lettuce, washed, dried, and torn into fork-sized chunks
½ jicama, cut into matchsticks
4 ounces cotija, crumbled
1 large or 2 small avocados, sliced
1 pint cherry or grape tomatoes, halved
Salt and pepper
Heat half the oil in a large frying pan. Season the shrimp with salt, and add half to the pan. Sauté for about two minutes on both sides, and repeat with the other half pound of shrimp.
Whisk jam, vinegar oil, and salt in a small bowl. Set aside.
Toss lettuce, jicama, cotija, avocados, and tomatoes in a large salad bowl.
Add dressing to taste, as well as salt and pepper. Top salad with shrimp and serve.
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