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Shrimp and Pear Salad

It is never to late in the year to have shrimp. This succulent salad will make an excellent addition to most entrees, or can be a satisfying meal by itself.

Ingredients:

Non-stick cooking oil spray
1 iceberg lettuce chopped
1 lime, quartered
cup of sweet corn
1 ripe pear, rinsed and cubed
10 shrimps unpeeled.
1 Orange, peeled and pulled apart
Thousand Island Dressing

Take the shrimps, wash them, put them into a pot of water and boil them for about 7 minutes. They are done when they turn a vibrant pink or orange color. Take shrimps out of water and allow them to cool. Once cooled, remove shell from each shrimp. Rinse shrimps again to ensure all remnants of shells are gone.

If it is not too cold out yet, another option is to grill your shrimps. Get grill ready with appropriate amounts of charcoal and charcoal lighter fluid. Let charcoal burn for about 5 minutes, until it's good and hot. Put 5 shelled (and rinsed) shrimps lengthwise on metal skewers. Metal skewers can easily burn you! Make sure to use potholders when turning skewers, and when you take off grill. Spray shrimps with a non-stick cooking oil and place on grill. Turn shrimps once or twice while cooking. It will take about 5-6 minutes for them to cook thoroughly. Take skewers off grill (with potholders), and squeeze a quarter portion of lime over each shrimp skewer. Place on top of your salad.

Ever wonder why the salad you make in your own kitchen seems to not add up to that fabulous salad at your favorite restaurants? The secret is in the lettuce. Restaurants soak lettuce for a minimum of 30 minutes in ice water. Try this suggestion and you will notice an extreme difference in the quality of your homemade salads.

Put all your fruits and vegetables into a big salad bowl. If you can, use a glass salad bowl to emphasize the colors of your salad. Toss your salad well and put shrimps on top. Serve salad dressing on the side. Serves 2 people.

Learn more about this author, Micah Reeves.
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