INGREDIENTS
1/2 cucumber, quarters lengthwise and thinly sliced
1/2 small red onion, minced
1 jalapeno chile, minced
1 can (15 ounces) hearts of palm, drained and thinly sliced
1/4 cup fresh orange juice
2 tablespoons red-wine vinegar
coarse salt and freshly ground pepper
1 pound jumbo shrimp, peeled and deveined, tails removed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
4 teaspoons olive oil
METHOD
In a large mixing bowl, toss together cucumber, red onion, jalapeno, hearts of palm, orange juice, vinegar, and a little olive oil. Season with salt and pepper; set aside.
Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large skillet heat olive oil over high heat.
Add shrimp; cook until browed on both sides and opaque in the center, 3 to 4 minutes per side.
Toss shrimp with cucumber salad.
Generously serves 2.
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