When the sun is shining and the temperature rises who can resist a light crunchy refreshing salad? This is perfect for summer days and nights.
serves 3 to 4 people
Ingredients
1 pound large shrimp, peeled and deveined
2 heads romaine lettuce
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
1 tablespoon chopped fresh rosemary
1/4 sliced almonds
1 teaspoon HEPP'S Rosemary sea salt
Juice and zest from 1 lemon
HEPP'S Cyprus flake sea salt
Freshly ground white pepper
Directions
Chop romaine ( or any other mixture of fresh greens) and place in large bowl, set aside be sure they have been washed and dried.
In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with HEPP'S Cyprus flake sea saltand pepper. Toss to coat.
Preheat pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with teaspoon HEPP'S Rosemary sea saltand lemon zest; serve immediately.
Alternatives: HEPP'S Black Lava sea salt, HEPP'S Aussie Flake or HEPP's Applewood smoked sea salt all can be using instead of Cyprus flake.
When the sun is shining and the temperature rises who can resist a light crunchy refreshing salad? This is perfect for summer days and nights.
serves 3 to 4 people