Shrimp Salad & Gazpacho

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of shrimp (a) and add the shrimp to the pan. Spread the pieces of shrimp out evenly in the pan using tongs or a wooden spoon. Season with a pinch of salt and pepper. Cook the shrimp for 1 minute without stirring.
3. After 1 minute, use tongs to flip the shrimp over and cook for another minute. When the shrimp is opaque and cooked through, turn the heat off and let the shrimp sit in the pan while you make the salad.
4. Add the arugula (b) and the cucumber, fennel and poblanos (c) to a mixing bowl. Season with a pinch of salt and pepper. Gently toss. Pour the white balsamic dressing (d) over the salad and toss again.
5. Spoon the salad on to your serving plates. Add the shrimp on top.
6. Pour the watermelon & tomato gazpacho (e) into serving bowls. Remove the stems from the basil and parsley (f) and give the herbs a rough chop. Add them to the gazpacho. Serve the soup on the side of your salad.