Tuesday, May 28, 2024
HomeEatShrimp Salad with Cilantro Lime Dressing

Shrimp Salad with Cilantro Lime Dressing

You know you want it...

Mocka Jumbies and Rum...

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Choose a few top-notch ingredients to create a festive and delicious light lunch. Go for a mix of shapes, colors, and flavors—your guests will love how beautiful everything looks and tastes. (And you will love how easy it is to make.)


Prep time: 15 minutes. Cooking time: 1 hour and 10 minutes. Cooling time: 10 minutes. Makes: 1 loaf
3/4 cup butter, softened
1-1/4 cups sugar
3 eggs
2-1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup milk
1/3 cup fresh lemon juice
3/4 cup chopped pecans
2 tsp grated fresh lemon rind

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Preheat oven to 350ºF. Cream butter and sugar until light and fluffy. Blend in eggs. Add combined dry ingredients to creamed mixture, alternating with milk and juice; mixing well after each addition. Stir in nuts and rind.  Pour into greased and floured 9 x 5 loaf pan. Bake 60 minutes or until toothpick inserted comes out fairly clean. Cool 10 minutes then remove from pan.


Prep time: 15 minutes. Chilling time: if needed. Serves: 4
1 tbsp olive oil
1 lb medium size shrimp
1/2 tsp cumin
Salt and pepper to taste
1 cup tomatoes, diced small
1 small red onion, diced small
1 cucumber, diced small
2 scallions, chopped
1/2 red pepper, diced small
1 cup pineapple, chopped small
12 Bibb lettuce leaves


Cilantro Lime Dressing:
3 tbsp oil
1/4 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
Season with salt and pepper
Garnish: 4 lime and 4 lemon wedges

In a large skillet, heat oil over medium-high; season shrimp with cumin, salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate. When cool, chop in small pieces

In a large bowl mix together tomatoes, red onion, cucumber, scallions, red pepper, and pineapple. Add chopped shrimp.

Dressing: In a medium bowl, whisk together oil, lime juice, and cilantro. Season with salt and pepper.

To Serve: Divide lettuce leaves among four plates. Top with shrimp and vegetable mixture. Drizzle with dressing.


Prep time: 20 minutes. Serves: 4
3 cups fresh whole strawberries
1 cup heavy cream
2 tsp sugar
2 tbsp Grand Marnier
1 orange
1 banana
1 kiwifruit
(or fruits of your choice)

Clean and hull strawberries, drain and chill. Whip together cream, sugar and Grand Marnier, until stiff; do not over whip. Grate orange peel (zest), then peel and slice orange, banana and kiwifruit. Spread cream mixture evenly on 4 dessert plates. Arrange sliced fruit and sprinkle with zest. Dot each one with several strawberries, tip end up. Enjoy!

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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