RECIPE: Roasted Vegetable and Spicy Shrimp Salad with Lime Dressing and Bringing Color to a Gray February


If you are in a state that experiences the 4 seasons, I know you are tired of the color gray. We were in MI for a weekend getaway a couple weeks ago, and as we drove through the countryside I told my husband (a fellow art director) that February is a study in the various colors of gray. You have your cool blue-gray, your french gray, your flat gray, your dirty white-gray. The sky is the same color as the dirty, snowy ground. It is getting pretty old.

So let's get some color in our life. Let's get some vitamin D, some sunshine-spicy flavors and a boost of vitamin c. This salad fits the bill. This salad has a bright and sunny lime dressing, with a wide range of colorful, punchy vegetables. I have some topping options for some crunch or extra flavor, of which you can add your own favorite options. Get creative with it. It is spicy, so if your kids are sensitive to spice, be discreet with the cayenne.

And here's to saying "Bye!" to the gray colors of winter SOON.

Roasted Vegetable and Spicy Shrimp Salad with Lime Dressing 

Ingredients:

vegetables: 
three carrots, julienned 
1 1/2 red peppers, sliced into 2-inch strips 
1 cup of diced red onion 
2 cups of asparagus sticks 2 inches long, stalks removed 
1/4 teaspoon curry powder 
1/2 teaspoon of dried oregano 
salt and pepper to taste 
1/2 teaspoons granulated garlic 
a healthy drizzle of olive oil (about 1/4 cup or so)

shrimp 
1 pound of jumbo shrimp, cleaned and deveined 
salt to taste 
1/4 tsp. cayenne 
1/4 tsp. granulated garlic 
1/2 tsp. dried oregano 
half a lime 
1 tablespoon fish sauce 
1/4 cup olive oil 

dressing 
6 tablespoons of lime juice 
2 tablespoons of honey 
4-5 tablespoons of olive oil 
1/4 teaspoon of paprika 
dash of kosher salt 
1/2 teaspoon of garlic powder 
1/8 teaspoon of cumin 
About 2-3 cups of mixed spring greens 

optional toppings 
crushed peanuts 
chopped avocado 
wonton strips 

Directions:

Heat oven to 400° and roast the vegetables. I like roasting vegetables ahead of time and letting them cool down at room temperature and then doing the shrimp right before dinner. It helps speed up prep at dinner time. You can make the vegetables a couple days ahead. Line a baking sheet with parchment paper. Lay the vegetables in separate rows on the baking sheet. Sprinkle with the spices, then drizzle with the olive oil. Toss vegetables. Roast vegetables for about 20 to 25 minutes, tossing only once to caramelize your edges. Cool down to room temperature on the sheet and store in the fridge until ready to use. Roast the shrimp before serving. Toss the shrimp with marinade and let sit for 15 minutes to 30 minutes before roasting. Roast in a 400˚ oven until opaque with caramelized edges, about 8 minutes, turning only once midway. Let cool down a little before adding to the salad.

Meanwhile, emulsify and whisk dressing ingredients together, ending with the olive oil as you whisk. Assemble the salad by putting mixed greens on the bottom of your salad bowl. Add roasted vegetables on top, then add the shrimp on top. Toss with the dressing to coat and offer extra dressing for your dinner guests on the side. Feel free to let them add more crunch with nuts or wonton strips and/ or avocado on top. Nom Nom.

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