Shrimp & Cauliflower Salad

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cauliflower

  Raw

  1 head small or 265g

• Cucumber

  Peeled, raw

  2 small or 316g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  ¼ cup or 61g

• Lemon zest

  4 tsp or 8g

Directions

1. Preheat oven to 350 degrees F.
2. Peel and clean shrimp, making sure to remove tails.
3. Place the shrimp on a cookie sheet and drizzle with 1 tbsp of olive oil and season lightly with salt and pepper.
4. Roast in the preheated oven for 8-10 minutes or until opaque. Don’t over cook them or they will be rubbery.
5. Meanwhile, cut all of the florets off of the cauliflower – discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy – you might have to do it in two batches to make sure it cooks evenly.
6. While your shrimp and cauliflower are cooling, peel, seed and chop cucumbers into about 1/2 inch pieces.
7. When shrimp are cool enough to handle, slice into halves or thirds lengthwise.
8. Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest. Pour in your olive oil and lemon juice and toss to coat. Taste and then season with salt and pepper as desired. Enjoy!

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