Lately I’ve been doing a lot of cooking outdoors. We’ve really been enjoying the weather and our backyard, but today I decided I wanted something quick and simple to eat. I had picked up some fresh shrimp from the deli at one of my favorite stores and I’d received some Pure Irish Butter and Blarney Castle Cheese from Kerrygold as a part of their Loyalty Program, so I figured I’d try my hand and combine everything to create the perfect salad for dinnertime.
I used the salted butter with some garlic and lime juice to create some delicious garlic butter shrimp. I resisted the urge to throw them on a pasta, because SERIOUSLY they would be perfect in one! Instead, I opted to make a simple green salad with baby spinach and Spring Mix greens. I’ll admit it’s just one of those premixed green, but it worked out perfect because it was so convenient to just place what I needed on the plate and move onto the next task. My husband loves nights like these where dinner is ready in less than 20 minutes!
When I make salads it’s really just a “whatever is in the fridge” sort of thing. I don’t put much thought into it, if it sounds good together, in it goes. Since the shrimp has a pretty bold flavor, I wanted the salad to be simple and easy, mostly with greens. I did have some fresh radishes I sliced up and added for a bit of texture and color, and I pretty much always include avocados in my salad. I don’t think I need to even explain that one! Cucumbers are always a great addition, and I created a little salad dressing that added a light flavor and the perfect amount of zest. I decided on using the Blarney Castle cheese because it’s a soft and milky texture, similar to Gouda. I thought it would pair nicely with the shrimp and boy was I right. This is just the kind of salad I want to enjoy all throughout the summer with my feet kicked up in the backyard on some comfortable patio furniture with some fresh lemonade, I’m sure you’ll agree too!
Garlic Butter Shrimp Ingredients:
- 1 tablespoon Kerrygold salted butter
- 4 cloves garlic, minced
- 1 lb. shrimp
- juice form 1/2 a lime
- salt and pepper
- zest of 1/2 a lime
- 1 tablespoon chopped cilantro
Cucumber Radish Salad Ingredients:
- garlic butter shrimp (recipe above)
- 1 cup 50/50 salad mix (Spring Mix and Baby Spinach)
- 8 slices cucumber, skin peeled then cut in half
- 2 small radishes
- 1/4 medium avocado
- 2-3 oz Kerrygold Blarney Castle cheese
- lime vinegar dressing (recipe below)
Lime Vinegar Dressing Ingredients:
- juice of 2 limes
- 2 tablespoons extra light virgin olive oil
- 1/2 teaspoon white wine vinegar
- salt and pepper
Directions:
Begin by preparing the garlic butter shrimp. Gather the ingredients and rinse the shrimp and pat dry.
Over medium heat melt the butter, then add the garlic, lightly sauteing until fragrant.
Add the shrimp to the garlic butter mixture, add the lime juice and lightly season with salt and pepper.
Add a bit of lime zest and continue to saute the shrimp until it’s cooked. The shrimp will curl up tighter and most of the butter will be cooked through the shrimp.
Remove from heat and top with cilantro, set aside while you prepare the salad.
Prepare two plates for the salad, dividing up the ingredients between the two plates. Add the greens, cucumber, radish and avocado.
Cut the cheese into slices, then cut each slice into 4 thin strips, then cut them in half. Sprinkle the cheese on top of the salad.
Mix together the dressing ingredients, then top with shrimp.
You can take the tails off the shrimp before you cook it, or serve with the tails on and take them off as you eat. It’s up to you and completely your preference.
The result is a light and refreshing salad. The dressing balances the vivid taste of the shrimp with the lighter flavors in the salad and the creaminess of the cheese is a delicious match with the avocado as well as the dressing.
Enjoy!
Baby greens with cucumber, radish, avocado and a light dressing topped with garlic butter shrimp - it's the perfect dinner for a refreshing meal!
Ingredients
- 1 tablespoon Kerrygold salted butter
- 4 cloves garlic, minced
- 1 lb. shrimp
- juice form 1/2 a lime
- salt and pepper
- zest of 1/2 a lime
- 1 tablespoon chopped cilantro
- garlic butter shrimp (recipe above)
- 1 cup 50/50 salad mix (Spring Mix and Baby Spinach)
- 8 slices cucumber, skin peeled then cut in half
- 2 small radishes
- 1/4 medium avocado
- 2-3 oz Kerrygold Blarney Castle cheese
- lime vinegar dressing (recipe below)
- juice of 2 limes
- 2 tablespoons extra light virgin olive oil
- 1/2 teaspoon white wine vinegar
- salt and pepper
Instructions
- Begin by preparing the garlic butter shrimp. Gather the ingredients and rinse the shrimp and pat dry.
- Over medium heat melt the butter, then add the garlic, lightly sauteing until fragrant.
- Add the shrimp to the garlic butter mixture, add the lime juice and lightly season with salt and pepper.
- Add a bit of lime zest and continue to saute the shrimp until it's cooked. The shrimp will curl up tighter and most of the butter will be cooked through the shrimp.
- Remove from heat and top with cilantro, set aside while you prepare the salad.
- Prepare two plates for the salad, dividing up the ingredients between the two plates. Add the greens, cucumber, radish and avocado.
- Cut the cheese into slices, then cut each slice into 4 thin strips, then cut them in half. Sprinkle the cheese on top of the salad.
- Mix together the dressing ingredients, then top with shrimp.
- You can take the tails off the shrimp before you cook it, or serve with the tails on and take them off as you eat. It's up to you and completely your preference.
- The result is a light and refreshing salad. The dressing balances the vivid taste of the shrimp with the lighter flavors in the salad and the creaminess of the cheese is a delicious match with the avocado as well as the dressing.
- Enjoy!
What is your favorite type of salad?
Do you like big bold flavors or do you a prefer a simpler salad? Are you like me where you add everything but the kitchen sink, or is your preference just a few traditional ingredients. I’m a salad lover and I’d love to read some of your favorite!
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