Well, after having spaghetti for two nights in a row, and for lunch, I couldn’t wait to make this shrimp dish.
The original recipe came from the May 2004 edition of Cooking Light magazine.
That’s the shrimp featured on the front of the magazine. Instead of serving the shrimp as a main dish, I added it to a salad.
I also added dried red pepper flakes and a bit of cayanne pepper to give it a little more kick. Also, the original recipe called for salt and sugar to be sprinkled on the shrimp and then toss them with the spices. Instead I added these to the spices. I also don’t use all of the dry rib mixture _(it makes quite a bit) and I keep it for making these yummy shrimp again.
Spicy Shrimp Salad
Chopped bell pepper
Chopped banana pepper
1 1/2 #s Shrimp peeled and deveined
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon oregano
1 1/2 tablespoons Avocado oil
Mix all dry ingredients together
Sprinkle rub over shrimp and toss to coat. Let set for at least 1/2 hour.
Heat pan, add 1 teaspoon oil and 1/2 off the shrimp. Saute until opaque, about 4 minutes. Remove cooked shrimp from pan. Repeat with remaining shrimp.
Toss shrimp with salad fixings and drizzle with remaining Avocado oil.