Seafood fans across the country are celebrating National Shrimp Day on Monday, May 10. In honor of this day, we wanted to share a couple of our favorite shrimp recipes. Garlic-Lemon Shrimp with Pasta is simple and easy to make, and ready in 30 minutes or less. The Avocado, Mango & Arugula Salad with Grilled Shrimp is a little more complicated, but the combination of sweet, zesty and fresh flavors is well worth it.
2 cups sugar snap peas trimmed and cut to bite size
2 shallots minced
1 pound large raw shrimp, peeled and deveined
1 tsp. Pacific Blue Kosher Sea Salt, plus more to taste
Freshly ground black pepper
6 Tbsp Lemon Juice
Zest of 1 lemon
1/2 cup grated Parmesan
12 oz Pasta
Juice of 1 grapefruit
2 Tbsp Pasolivo California Blend Olive Oil
Handful of fresh cilantro, chopped
Pasolivo Pacific Blue Kosher Sea Salt and pepper
1 pound of jumbo shrimp, peeled and deveined
1 avocado, cubed
1 mango, cubed
1 red onion, very thinly sliced
2 cups of arugula
5 Tbsp Pasolivo Tangerine Olive Oil
2 Tbsp Pasolivo Sparkling Citrus Vinegar
Zest of 1 orange or Orange Citrus Powder (recipe below)
Combine the juice of the grapefruit with 2 tablespoons Pasolivo California Blend Olive Oil and handful of chopped cilantro. Season with Pasolivo Pacific Blue Kosher Sea Salt and freshly ground pepper. Add the shrimp and marinate about 30 min.
In a large salad bowl, combine the avocado, mango, sliced onion (scallions work also) and arugula.
Discard the marinade from the shrimp and place the shrimp on bamboo skewers that have been soaked in water for 30 minutes. Grill the shrimp for about 2 to 3 minutes each side. Remove from grill.
Combine the Pasolivo Tangerine Olive Oil and the Pasolivo Sparkling Citrus Vinegar, season with salt and freshly ground pepper. Dress the salad just prior to serving. Arrange the dressed salad on a large platter and top with the grilled shrimp skewers. Sprinkle with orange citrus powder or orange zest.
Zest of 3 oranges
1 teaspoon super fine sugar
Place the zest on paper towels and allow to dry completely (about 2 hours). Place the dry zest and the super fine sugar in spice grinder and pulse until powdery. Remove and keep in a small airtight container. Sprinkle powder over the shrimp just before serving.