September 14, 2016
Fresh Tomatoes, Dinner, Lunch,
Main Dish, Salads, Meat Salad, Pork, Pork Sausage, Shellfish, Nuts/Seeds, Almond, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Protein/Health Drinks more
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"A recipe adapted from Womens Day includes "Some of my favorite things: "
Shrimp and chorizo with almonds for garnish
They are so yummy that they'll quickly vanish.
Little tomatoes and cucumbers, too
These the the tastes that I offer to you!
When the pepper bites
When the vinegar stings
When I'm feeling blue
I simply remember my favorite things and then I start cooking for you!"
Heat cast iron skillet over medium heat. Add the chorizo and cook until it's crisp, about 5 minutes. Remove from pan and transfer to bowl. Toss with almonds.
Season the shrimp with salt and pepper, increase heat in skillet, add shrimp and cook in the remaining chorizo oil until opaque. About 2-3 minutes per side.
In a large bowl, mix the oil, vinegar and salt and pepper. Add the scallions, tomatoes and cucumber. Toss to coat. Add greens. Toss again and divide into 4 serving bowls.
Serve shrimp over salad with a sprinkling of chorizo/almond garnish.
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