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large skillet or saute pan
cutting board
sharp knife for chopping
large salad bowl
wooden spoon or preferred tool for salad tossing
small bowl for mixing the dressing

Vegetables and Protein:
2 tablespoons unsalted butter
1 each red, yellow, orange, and green bell peppers
8 ounce Vidalia or red onion
1 head of romaine, green leaf, or red lettuce
1 pound of cooked and de-veined 41-50 or 71-80 shrimp

3 tablespoons of sesame oil
1 tablespoon minced garlic
1 lime
1 teaspoon of red pepper flakes
1 cup walnuts, cashews, or pecans

Cooking Instructions
Heat skillet on high and add the butter. While the butter is melting, chop the onion and put into the skillet when the butter starts to brown. Set the stove to medium-low to sweat the onions. Julienne the peppers and cut into 1-inch by 1/2-inch strips, then dump into bowl. Wash the lettuce and tear each leaf as bite-size pieces into the bowl. Rinse the shrimp and pat dry. Combine the cooked onion and shrimp into the bowl and toss. Set bowl aside. Slice the lime into 12 wedges, squeezing 4 of them for the juice, reserving the rest as garnish. Into the small bowl whisk the oil, garlic, lime juice, and pepper flakes together. Coarsely chop the nuts and add to salad. Toss the dressing into the salad. Garnish with the lime wedges and put in refrigerator to chill or serve immediately.

Note — Sunflower seeds could substituted for those allergic to nuts. In this case, there is no need to chop them.