Serves 2
Ingredients
(For the shrimp)
-1 pound shrimp
-½ tablespoon olive oil
-generous squeeze of lemon (or lime)
-1 garlic clove, finely minced
-herb of choice (I used cilantro and basil)
-salt and pepper
(For the salsa)
-1/4 pineapple, cored and diced
-2 small Persian cucumbers, diced
-1 avocado, diced
-2 teaspoons olive oil
-1 tablespoon cilantro, chopped
-1 tablespoon white balsamic vinegar (can substitute lime juice)
-salt and pepper to taste
Method
- Preheat the oven to 400º F.
- In a bowl, combine shrimp with olive oil, lemon, garlic, cilantro, basil, salt and pepper to marinate. Pop mixture in the fridge.
- While shrimp is marinating, prepare the pineapple salsa by combining all the ingredients in a bowl.
- Once the salsa is prepared, place the shrimp on a sheet pan. Roast for 8 - 10 minutes, just until pink and cooked through. Flip the shrimp over after about 4 minutes.
- Serve on top of greens, and add any other veggie you wish. This dish is also perfect cold the next day.
- Enjoy!
—Lily Kunin
Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Follow her blog on Instagram @cleanfooddirtycity.