Tandoori Shrimp Salad
Ingredients
For shrimp:
2/3 cup Greek yogurt
1/2 cup lightly packed cilantro, stems removed
3 garlic cloves, peeled and lightly crushed
1 1-inch piece fresh ginger, peeled and cut into chunks
1/2 small red onion, peeled and very roughly chopped
1 1/2 tbsp garam masala
Juice of 2 small limes
1 tsp salt
1/4 tsp ground black pepper
3/4 lb large shrimp, peeled and deveined
1 tbsp canola or grapeseed oil
For dressing:
2 tbsp Green yogurt
2 tbsp evoo
1 tbsp lemon juice
1 tbsp cider vinegar
1/2 tsp honey
1 scallion, green and white parts, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground garam masala
pinch cayenne pepper
1/4 tsp kosher salt
freshly ground black pepper
For salad:
1 piece garlic naan
4-5 cups baby spinach
3 tbsp cilantro leaves, roughly chopped
2 Persian cucumbers, quartered lengthwise and roughly chopped
2-3 radishes, trimmed, quartered and thinly sliced
1/2 cup cherry tomatoes, halved
Directions
Preheat oven to 350 degrees F. Once the oven is preheated, toast in the oven about 7-10 minutes, until crispy and lightly golden brown. Set aside until cooled and then chop or break into croutons.
Combine yogurt, lemon juice, cider vinegar, honey, scallion, spices and s&p in a small bowl. Whisk until well-combined.
Remove shrimp from the refrigerator and set aside to come up to room temperature. Drain excess marinade. Heat a large skillet over medium heat. Add oil. Once the skillet is hot, add shrimp. Saute until firm and just opaque, about 3 minutes. Remove from heat and set aside.
Combine spinach, cucumbers, radishes, cherry tomatoes and naan croutons in a large bowl. Drizzle with dressing and toss. Top with shrimp and serve.
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