Lemon Pepper Shrimp & Spicy Salad

Once you start getting more comfortable with cooking, it’s fun to get a little bit experimental. Sometimes the recipes are a disaster, and others they come out halfway decent, and tonight, I made something halfway decent!

Beware: this recipe is pretty darn spicy, so if that’s not your thing, use less tarragon or leave out the jalapeno entirely.

This makes enough for one person, with dressing left over, so double the veggies if you want to make for more.

Ingredients

• A handful or two of pre-cooked shrimp, peeled & deveined
• one lemon (juiced)
• A few branches of tarragon leaves (fresh!)
• One large carrot
• one large cucumber
• one small jalapeno, chopped & seeds removed
• anchovy paste
• 2-3 cloves of garlic
• one small tub of greek yoghurt
• 2 tbsp apple cider vinegar
• 4 Tbsp olive oil
• Black Pepper
• Sea Salt
• 1 tsp sugar

Directions

1. Peel the carrot and cucumber, if you have a spiralizer, use that, otherwise, use the peeler to make “noodles” out of the carrot and cucumber – set aside
2. In a food processor, combine garlic, tarragon, a squeeze or two of anchovy paste, 1/4 of the lemon juice, apple cider vinegar, 2 tbsp olive oil, 1tsp sugar, jalapeno and greek yoghurt. blend until it is a thick dressing. Add salt and pepper to taste and give it another whirl.
3. Toss shrimp with salt and pepper
4. On stove in small saucepan, heat remaining oil until it’s hot – add shrimp and the rest of the lemon juice. Allow shrimp to brown (not as much as my photo – I overcooked a bit)
5. Use a small tupperware container (I used my talenti gelato container) to combine dressing, carrot, and cucumber. Shake well.
6. Gently empty salad onto plate, and add shrimp on top

VOILA

(this is an adaptation on a slightly better recipe)