1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
3 cups fresh baby spinach
1/2 medium ripe avocado, peeled and cubed
1 medium tomato, chopped
2 tablespoons Italian salad dressing
1 tablespoon grated Parmesan cheese
Description
In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan.
In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.
This recipe works with fresh salmon or canned salmon. When using fresh salmon, cook the fillet according to the directions from your favorite salmon r...
Definitely! Cook the salmon croquettes up to two days ahead of time, then follow the instructions for reheating them. Alternatively, prep and shape th...
You can make this quick salmon Caesar salad recipe even easier by doing some of the prep ahead. Make the dressing and croutons up to three days ahead....
Salmon tacos taste best when piping hot, but you can tackle certain steps in advance. Make the coleslaw up to a day before preparing the tacos, and mi...
To store salmon patties, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze the patties by wrapping ...
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more peo...
