- 1 pound shrimp, peeled
- 2-3 celery stalks, diced
- 1 apple, cored and diced
- 2 shallots, peeled and diced
- 2 tbsp. fresh cilantro, minced
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 2 tsp. honey
- 1 tsp. ginger juice (grate ginger and squeeze pulp)
- 1/8 tsp. sea salt
- Mesclun greens
Steam shrimp for 3-5 minutes. Let cool and dice. In a mixing bowl, combine diced shrimp, celery, apple, shallots, and cilantro. Whisk olive oil, lemon juice, honey, ginger and sea salt. Pour dressing over shrimp and marinate 45 minutes or overnight. Place mesclun greens on a plate and top with 1/2 cup shrimp salsa. Serves 4-6.
