1poundlarge shrimppeeled and deveined (tails left on or removed, depending on preference)
1tablespoonneutral cooking oil
1jalapeñotrimmed and minced
⅓cupfresh cilantrofinely chopped
½English cucumberfinely chopped
1watermelon radishor 3 red radishes, trimmed, peeled and thinly sliced into rounds*
1teaspoonextra virgin olive oil
Salt and pepper to taste
Prepare the Cilantro-Lime Dressing:
In a food processor, combine all the ingredients for the cilantro-lime dressing and pulse until well-combine. If the dressing seems too thick, add a bit more oil or lime juice. Season with salt to taste. Set aside.
Marinate the Shrimp:
Transfer the shrimp to a bowl or Ziplock bag and pour half the cilantro-lime dressing on them and toss to combine. Transfer to the refrigerator for 15-20 minutes.
Prepare the Tomato-Cucumber Salad:
In a bowl, combine the tomatoes, cilantro, minced jalapeño, diced cucumber, lime juice, and radishes and toss to combine. Season with salt and pepper to taste.
Dress the Greens:
Transfer the greens to a large bowl and drizzle with the extra virgin olive oil. Add a sprinkle of salt and a touch of black pepper and use your hands to dress the greens with the oil. Divide the greens between plates and set aside.
Cook the Cilantro-Lime Shrimp:
Heat the neutral cooking oil in a large skillet over medium-high heat until very hot. Add the shrimp in an even layer, cooking in batches if necessary, and pour 1-2 tablespoons of the marinade from the bag over the shrimp. Cook for 1-2 minutes and then flip the shrimp and cook for 2-3 minutes more or until the shrimp are opaque and cooked through. Turn off the heat.
To Serve the Cilantro-Lime Shrimp Salad:
Pile the tomato-cucumber garnish on top of the salad greens and arrange the cooked shrimp on top. Drizzle with the remaining cilantro-lime dressing. Enjoy!