SERRANO-SHRIMP SALAD (rgf) Recipe
crispy shrimp, crisp pancetta, fried fennel, wild arugula, lemon-agave vinaigrette, sweet-hot serrano glaze, vegan yellow pepper aioli, avocado spread on whole grain toast
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Ingredients
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Salad and Dressing
Method
Preparation
Prepare the Shrimp
In a skillet, heat 1 tablespoon of olive oil over medium heat. Season shrimp with salt and black pepper. Cook shrimp in the skillet for about 2-3 minutes on each side or until pink and cooked through. Remove from heat and set aside.
Cook the Pancetta
In the same skillet, add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta and drain on paper towels.
Fry the Fennel
Add another tablespoon of olive oil to the skillet. Once hot, add sliced fennel and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Make the Vinaigrette
In a small bowl, whisk together lemon juice, agave syrup, minced serrano pepper, and remaining tablespoon of olive oil. Adjust seasoning with salt and black pepper to taste.
Assemble the Salad
In a large bowl, combine wild arugula, cooked shrimp, crispy pancetta, and fried fennel. Drizzle with lemon-agave vinaigrette and toss gently to combine.
Serve with Toast
Spread mashed avocado on toasted whole grain bread. Serve the shrimp salad on the side or on top of the toast.