Rainbow Carrot Shrimp Salad
Chef Adriana Martin
A beautiful shrimp salad with rainbow baby carrots, tender lettuce, fields greens, cilantro, sweet peppers and green onions. Dressed with a simple vinaigrette made with olive oil, lime juice, soy sauce and Italian seasonings.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer, Main Dish
Cuisine American Cuisine
Servings 4 servings
Calories
12 precooked jumbo shrimps 4 cups of fresh lettuce and filed greens 4 small Florida sweet peppers chopped use red and yellow 1 cup of rainbow carrots 1/3 cup of chopped green onions 1 bunch of fresh cilantro sprigs 1 cup of olive oil 1/2 cup of lime juice 1 tablespoon of soy sauce 1 tablespoon of Italian seasoning
Place a bed of lettuce on a serving bowl.
Layer with the sweet peppers, the rainbow carrots, the green onions and the cilantro sprigs.
Add the shrimps in the middle to simulate a tower
Prepare the dressing combining the olive oil, with the lime juice, the soy sauce and the spices.
Serve family style and put the dressing on the side.