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Seared Shrimp Cucumber Salad Recipe

by steven barile

Ingredients

1/2 cucumber, peeled, quartered lengthwise, and thinly sliced 1/2 small red onion, minced 1 jalapeno , remove the seeds, minced 1 can (15 ounces) hearts of palm, drained and thinly sliced 1/4 cup fresh orange juice 2 tbs red-wine vinegar

Coarse salt and ground pepper 1 pound medium shrimp, peeled and deveined 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp dried oregano 4 tsp olive oil

Directions

1. In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
2. Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
3. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
4. To serve, spoon shrimp over cucumber salad.

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