Shrimp Salad with Crispy Chorizo and Almonds
By
Carolyn Haas
@Linky1
5
Found this in a magazine and wanted to figure out the Weight Watchers points. (7)
Can pare off a point by using turkey chorizo and fewer almonds.
Can pare off a point by using turkey chorizo and fewer almonds.
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
5 Min
Method:
Stove Top
Ingredients
- 2 oz
- chorizo, mild, hot or turkey
- 1/4 c
- almonds, roasted and chopped
- 1 lb
- shrimp, peeled and deveined
- 2 Tbsp
- olive oil
- 2 Tbsp
- red wine vinegar
- 2
- scallions, thinly sliced
- 1 pt
- cherry or grape tomatoes, halved
- 1/2
- seedless cucumber
- 5 oz
- package mixed greens
How to Make Shrimp Salad with Crispy Chorizo and Almonds
- 1In a large cast-iron skillet, brown and crumble chorizo until crisp. Remove to bowl with slotted spoon and toss with almonds.
- 2Season shrimp with salt and pepper, increase heat to medium-high. Cook shrimp about 2 - 3 minutes per side until opaque. Transfer to plate
- 3In a large bowl, whisk together oil, vinegar and about 1/4 tsp each salt and pepper. Add scallions, tomatoes and cucumbers, toss to coat. Gently toss in greens.
- 4Top with shrimp and sprinkle with chorizo/almond mixture.
