Creole Shrimp Salad

Creole Shrimp Salad
6 servings

Calories: 139
Fat: 6 grams
Protein: 19 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams

2 green onions, cut in 1-inch pieces
1/2 celery stalk, cut in 1" pieces
2 tablespoons coarsely chopped parsley
2 tablespoons canola oil
1 tablespoon prepared horseradish
2 teaspoons white wine vinegar
1 garlic clove, cut in half
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of hot sauce
2 pounds medium shrimp, cooked, peeled, de-veined
In a food processor, process all ingredients (except shrimp) until fairly smooth. Transfer to a large bowl. Toss shrimp in dressing. Chill one hour. To serve, line 6 plates with shredded lettuce and divide shrimp on top.

Firecracker Shrimp (Courtesy of the Whole Food Market Cookbook)
Serves 6
Firecracker Spice Mash

1/3 cup sliced or whole almonds
2 jalapeño peppers, seeded and halved
1 bunch cilantro, stems removed
6 scallions, cut into 2-inch lengths
3 cloves garlic
2 tsp cumin

1/8 cup olive oil
1/4 cup water


2 lb medium to large shrimp, peeled and deveined
1 TB olive oil

1/8 cup lemon juice
sea salt, to taste

Garnish

1 small avocado, thinly sliced
6 sprigs fresh cilantro
6 cherry or grape tomatoes, halved
To prepare the firecracker spice mash, place the almonds, jalapeno peppers, cilantro, scallions, garlic, cumin, olive oil, and water in the bowl of a food processor or in a blender, and blend for 1 minute, until a smooth paste is formed.

Marinate the shrimp in the refrigerator in a covered container for at least 1 hour in the paste.

Nice, thanks for the ideas.