I’m on a main-dish salad kick this week since it’s so hot outside. I’m also so busy developing and testing recipes for a Christmas project for a major brand. It is so fun to think about Christmas and smell holiday dishes cooking in my kitchen in July. Testing heavier recipes for work makes me want something really light and healthy for dinner. This recipe is one of my favorites for this time of year. I love the freshness of grapefruit, oranges and basil served with the shrimp. When I make this, it’s gone within minutes. It’s very low in carbs, fat, calories and gluten-free.
When I was at the beach last week, I ate a Georges in Alys Beach, and there were wonderful spring salads on the menu (I ate there 3 times). This great food made me want to do a television segment on great spring salads. Today I taped several segments for NBC 13 “Daytime Alabama”. My version of Sensational Shrimp Salad was one salad I made, and they loved it! I took a shortcut and used already cooked, peeled and deveined shrimp. The flavors of white wine vinegar, fresh dill and Dijon mustard create a fresh and light dressing mixture for the shrimp. I will let you know the day the show will air, but here’s the recipe early.