Moroccan Shrimp Salad

Ingredients

Rocket Salad (or any mixed greens)

Diced tomatoes

Diced avocados (1/2 per person)

1 oz feta cheese (per person)

3-4 oz shrimps per person

Salad Dressing

Sesame Oil
Olive Oil
Lime Juice
Tarragon Vinegar
Maggi Seasoning
Smoked Korean Red Pepper Flakes
Green Scallions
1 cube of Avocado (to act as the emulsifier.)
1 oz crushed peanuts, walnuts or pecans

Shrimp Marinade (marinate 2 hours before)

Pinch of cinnamon
Crushed Garlic
Ground Coriander
Cumin
Paprika
Dried Parsley
Onion Powder
Cheyenne Pepper
Dash Sesame Oil
Dash Maggi Seasoning
Honey

Method

In a skillet, cook the shrimp for about 5 minutes. Do not over cook otherwise they will turn into a gummy mess. Set aside and let them cool. 

Place the rocket, tomatoes and avocado in a bowl and pour over the dressing, make sure all leaves are well coated. Add the cooked shrimp on top and sprinkle with feta cheese. 

*Recipe by Des