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Shrimp Salad

I love shrimp. I used to hate them and most seafood when i was young (except flounder, I have always loved flounder). People often complain about growing older but one of the definite perks is developing the ability to appreciate delicious foods! Now I love shrimp, scallops, moldy cheeses, spicy food, mushrooms and a lot of other things that 6-year-old me viewed with contempt. 

This shrimp salad is healthy and delicious. I love the earthy heat of cumin and coriander (spice I think of as best friends and must always be paired in a dish). I like toasting the chick peas until crispy; I make them into a kind of healthy crouton that way, I suppose. The green snap peas add a beautiful fresh crunch and the shrimp is cooked perfectly pink and tender. A delicious week night salad!

1 pound large shrimp, peeled and deveined
1 clove garlic, minced
2 tomatoes, diced
1 can chick peas
1 bag iced greens
12 ounces snap peas
1 teaspoon cumin
1 teaspoon coriander
pinch cayenne
2 tablespoons olive oil
salt and pepper, to taste

Heat olive oil in a large skillet over medium heat. Add in the chick peas, cumin, coriander, salt and cayenne and cook until crispy, about 10 minutes. Remove to a plate.

Add in the shrimp, salt, pepper, and garlic and cook about 3 minutes a side, until the shrimp are beautifully pink. Toss the chick peas and shrimp with the diced tomatoes, salad greens and snap peas. Enjoy!


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