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Saturday, April 4, 2015

Back to School SundaySupper Featuring Chopped Shrimp Salad with Honey Lime Vinaigrette

Where has the Summer gone to? It seems like it was just Memorial Day…and now Labor Day is right around the corner. For many of you, that means one thing: back to school! Some school districts in Texas have already started the new school year, so today’s Back to School #SundaySupper is perfect! Our co-hostesses Tammi of Mommas Meals and Gwen from Simply Healthy Family asked us to share our favorite quick breakfast, brown-bag lunch, afternoon snack, or quick-cook dinner options. Since time always seems to be short for me no matter the time of year, I’m always happy to add new fast-and-easy recipes to my busy weeknight repertoire. The recipe I’m sharing today is for a refreshing, yet filling main dish salad.
My Chopped Shrimp Salad with Honey-Lime Vinaigrette is refreshing on a warm evening…but it’s filing enough to satisfy even big appetites. The trick to preparing this salad as quickly as possible is to buy peeled and deveined shrimp from the grocery store. With that and a bit of multitasking, this complete meal-in-a-bowl salad is ready to serve in about 30 minutes. It features chopped grilled shrimp, avoacado, crumble goat cheese, select veggies, and a couple of crunchy components. Don’t be intimidated by the homemade dressing – it has just a few simple ingredients and comes together in just a couple of minutes. If your family is allergic to – or doesn’t eat – seafood, simply sub in bite-sized cubes of chicken. To make it veg-friendly, sub cubed tofu or roasted chickpeas. You really can’t go wrong!
Chopped Shrimp Salad 
with Honey-Lime Vinaigrette
A Weekend Gourmet Original

Ingredients:
  • 1 bag chopped hearts of romaine
  • 1 zucchini, halved and cut into half moons
  • 12 grape tomatoes, chopped into bite-size pieces
  • 1 medium avocado, peeled and diced
  • 1 bunch green onion, chopped
  • 4 ounces crumbled goat cheese
  • 1 cup packaged wonton strips
  • ¾ cup honey-glazed sliced almonds
  • 1 lbs. large shrimp, peeled and deveined -- tails removed 
  • 2 tbs. Cajun seasoning blend
  • 1 tbs. olive oil
For the dressing:
  • 1/3 cup olive oil
  • 3 tbs. fresh lime juice
  • 1.5 tbs. honey
  • 1 tsp. dried cilantro leaves
  • Salt & pepper to taste
Directions:
Step 1: Evenly coat a cast-iron grill pan with the olive oil.  Heat the grill pan over med-high heat for five minutes. Sprinkle the zucchini slices with half of the Cajun spice. Grill the zucchini pieces until they are cooked and have grill marks on both sides. On my grill pan, this took about 5 minutes per side. While the zucchini cooks, sprinkle the remaining Cajun seasoning on the shrimp and toss to evenly coat.
Step 2: After the zucchini has cooked, set aside. Reduce the heat to medium and sear the shrimp until they are cooked through. This takes about 5 minutes, flipping the shrimp over halfway through the cooking time. Remove the cooked shrimp to a cutting board and chop into bite-sized pieces. While the shrimp cook, this gives you time to chop the green onions, grape tomatoes, and avocado.
Step 3: Make the dressing by adding the olive oil, lime juice, cilantro, honey, and salt & pepper to a small cup. Whisk until the honey is completely incorporated.
Step 4: To assemble the salad, add the chopped romaine to the bottom of a large, shallow serving bowl; drizzle with half of the vinaigrette. Place the chopped shrimp in the middle, in a circular pattern. Arrange the almonds, wonton crisps, avocado, tomatoes, green onions, goat cheese, and zucchini around the perimeter of the bowl. Drizzle the remaining vinaigrette on top of the salad. Just before serving, toss to thoroughly combine all of the ingredients.
This salad is an explosion of flavors and textures...making every bite slightly different. The creamy goat cheese and avocado, the crunchy almonds and wonton strips...and the sweet and spicy shrimp...all combine to make a fabulous main dish salad. I had never added zucchini to a salad before, but their earthy flavor worked really nicely with the tomatoes and green onions. The dressing was perfect: light and sweetly tart. I love this salad and cant WAIT to make it again before Summer is over!

 Wait until you see all of the great recipes the rest of the #SundaySupper bloggers are sharing today. Weve got something for everyone -- from breakfast to dinner...and everything in between. I know youll find some family-friendly quick-cook recipes to add to your weekday rotation!
Back to School Beginnings
  • Vegan Oatmeal Raisin Muffins from Killer Bunnies
  • Make Ahead Waffle Casserole from Bobbis Kozy Kitchen
  • Apple Muffins from Meal Diva
  • Apple Oat Breakfast Cookies from What Smells So Good?
  • Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
  • Owl Bento Box from Simply Gourmet
  • First Day of School Pinwheels from Janes Adventures in Dinner
  • Quick and Easy Hot Pastrami Sliders from Webicurean
  • Grilled Chicken Revamp from Culinary Adventures with Camilla
  • Baked Eggplant Parmesan from Hezzi Ds Books and Cooks
  • Chicken and Zucchinin Meatballs from Casa de Crews
  • Clean Eating Lunches Your Kids will Love from Amees Savory Dish
  • Crispy Chicken Legs from The Not So Cheesy Kitchen
  • DIY Veggie Cup Noodles from Food Lust People Love
  • Chicken Nuggets from Nosh my Way
  • Skinny Spinach Mac and Cheese from Take a Bite out of Boca
  • Chicken Schnitzle from Panning the Globe
  • Berry Nutty Bento from Ninja Baking
  • Spagetti and Chicken Meatballs from Sonis Food
  • Steak & Cheese Pockets from Mommas Meals
  • Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
  • Hulk SMASH Smoothie from Run DMT
  • Good Morning Smoothies from Family Foodie
Back to School Super Snacks
  • Nutty Granola from Life Tastes Good
  • On the Go Guacamole from Shannon at Country Girl in the Village
  • Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
  • Playground Granola Bars from Noshing with the Nolands
  • Apricot Dip from Magnolia Days
  • Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
  • Home Made Graham Crackers from Curious Cuisiniere
  • Peanut Butter and Jelly Granola Bars from Pies and Plots
  • Gluten Free Apple Zucchini Flax Bread from Sues Nutrition Buzz
  • Beef and Veggie Sliders from Grumpys Honeybunch
  • Peanut Butter and Jelly Popcorn from Simply Healthy Family
  • Frushi (Fruit Sushi) from Mama Bee Does
Back to School Sweets and Treats
  • Open Face PB & J Cookies from Desserts Required
  • Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
  • Peanut Butter and Jelly Paletas from La Cocina de Leslie
  • Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
  • Love Note Doodle Bugs from Happy Baking Days
  • Frozen Yogurt Mud Pies from Cindys Recipes and Writings
  • Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
      Sunday Supper MovementBe sure to join the #SundaySupper conversation on Twitter later today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/600 CST.  Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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