Spring Shrimp Dinner

It’s SPRINGTIME! Along with milder temperatures and blooming flowers (and yes, pollen!), it’s time to lighten up our meals. I’m in the mood for something healthy and delicious, and I stumbled upon this recipe. Of course if you can find freshly caught shrimp it would take the dish to another level, but if not, the meal will still be delicious.

MENU:

SHRIMP SCAMPI WITH ZUCCHINI NOODLES
BUTTER LETTUCE SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING

SHRIMP SCAMPI WITH ZUCCHINI NOODLES

(Adapted from Closet Cooking)

1 TBSP extra virgin olive oil

2 TBSP butter

1 lb (16-24) shrimp, shelled and deveined

4 cloves garlic, chopped

1 pinch red pepper flakes

1/4 cup white wine or chicken broth

2 TBSP lemon juice (~1 lemon)

3 medium zucchini, cut into noodles

salt and pepper to taste

1 tsp lemon zest

1 TBSP parsley, chopped

Heat the oil, and melt the butter in a pan over medium-high heat until frothing.

Then add the shrimp, and cook for 2 minutes. Turn each shrimp, add the garlic and red pepper flakes, and cook for 1 more minute before setting the shrimp aside.

Add the white wine and lemon juice to the pan, deglaze it, simmer for 2 minutes.

Then add the zucchini noodles and cook until just tender, about 2 minutes.

Then season with salt and pepper, adding the shrimp, lemon zest and parsley, tossing everything and removing from the heat to serve.

CREAMY ITALIAN DRESSING

(Adapted from Indianeskitchen.com)

DRY MIX INGREDIENTS:

1 TBSP garlic powder

1 TBSP onion powder

2 TSBP oregano

1 TBSP sugar

1 tsp pepper

1/4 tsp dried thyme

1 tsp dried basil

1 TBSP dried parsley

1/4 tsp celery seed

2 TBSP salt

SALAD DRESSING INGREDIENTS:

1 TBSP of the dry mix from above, making sure it’s mixed well

1/4 cup apple cider vinegar or regular white vinegar

1/2 cup vegetable oil or canola oil

1/4 cup mayonnaise, preferably Hellman’s

In a small bowl, combine all of the dry mix ingredients.

Store in an airtight container.

In a jar with a lid or in another small bowl, add all of the salad dressing ingredients.

Shake the jar (or mix in the bowl) well until combined and creamy.

Let sit, covered, several hours or overnight in the refrigerator to allow the flavors to blend. Serve over butter lettuce or whatever your favorite greens are.