Servings:
Serves 4 Servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon extra-virgin olive oil, divided
- 3 tablespoon fresh lemon juice, divided
- 1 tablespoon small bunch watercress, tough stems discarded
- 1 tablespoon small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
- 5 tablespoon thinly sliced radishes
- 2 cup cooked wild rice
- 1/4 cup fresh mint leaves
- 2 tablespoon almonds, sliced
- 1/2 cup pesto
Preparation
Baking Directions:
1.Season shrimp with salt and pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
Add shrimp to pan.
Cook until shrimp are opaque, turning often, about 3 minutes.
Remove pan from heat.
Toss shrimp with 1 tablespoon lemon juice.
2.In a large bowl, combine watercress, fennel, radishes, remaining olive oil and remaining lemon juice, tossing well.
3.Divide salad among 4 plates.
Top each evenly with shrimp, wild rice, mint and almonds.
4.Drizzle each salad with 2 tablespoons of pesto.
