Spicy Chipotle Shrimp Salad
You can never have too many main course recipes, so give Spicy Chipotle Shrimp Salad a try. This recipe makes 4 servings with 273 calories, 35g of protein, and 13g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of lime juice, boston lettuce leaves, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.
Heat a grill pan over medium-high heat.
Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray.
Add half of shrimp to pan; cook 2 minutes on each side or until done.
Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot GrisA blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.