Now that warm weather is upon is, it’s time to start cooking and eating accordingly. There’s nothing better on a warm summer day than a light lunch, and a quick drink by the pool. That’s why this citrusy indica-butter poached shrimp salad is perfect. It’s light, it’s cool, and it won’t sit too heavy on your stomach as you bake in the sun. So, let’s get right to it.
Citrusy Indica-Butter Poached Shrimp Salad
- 2 tbsp extra-virgin olive oil
- 3 1/2 tbsp indica-infused butter
- The juice and zest from 1 whole lemon
- 1/2 of an avocado, sliced
- 1 cup romaine lettuce, chopped
- 1 cup bibb lettuce, chopped
- 1/2 cup red bell pepper, sliced
- 1/4 cup red onion, sliced extremely thin
- fresh cracked black pepper and coarse sea salt to taste
- In a small mixing bowl, combine your lemon juice, zest, olive oil, and fresh cracked black pepper. Whisk until the mixture emulsifies and then set aside
- In a medium sauce pan, melt down your butter and add your shrimp. The mixture should bubble, but never begin to boil. Stir constantly, and add in a sprinkle of salt, pepper, and garlic powder if you have it. When pink and cooked through, after about three minutes— remove pan from heat.
- On a plate, add your mix of two lettuces, avocado, bell pepper, red onion, put your shrimp on top, then drizzle on your lemony dressing and you’re all done!
I suggest making the salad ahead of time and letting it chill. It’s more refreshing and crisp if you do so. But if you do— I suggest waiting to put the dressing and shrimp on top until you plan to serve. The butter and heat of the shrimp, and the oil from the dressing will wilt the salad. But, no matter which route you take, this citrusy indica-butter poached shrimp salad will be a great way to top off your afternoon. We hope you enjoy!