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 votes0
Serves:
4
Prep:
15 Min
Cook:
5 Min
Method:
Stove Top
Ingredients
-
2 ozchorizo, mild, hot or turkey
-
1/4 calmonds, roasted and chopped
-
1 lbshrimp, peeled and deveined
-
2 Tbspolive oil
-
2 Tbspred wine vinegar
-
2scallions, thinly sliced
-
1 ptcherry or grape tomatoes, halved
-
1/2seedless cucumber
-
5 ozpackage mixed greens
How to Make Shrimp Salad with Crispy Chorizo and Almonds
- In a large cast-iron skillet, brown and crumble chorizo until crisp. Remove to bowl with slotted spoon and toss with almonds.
- Season shrimp with salt and pepper, increase heat to medium-high. Cook shrimp about 2 - 3 minutes per side until opaque. Transfer to plate
- In 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.
- Top with shrimp and sprinkle with chorizo/almond mixture.
