When I was visiting with mom she remembered a salad she had somewhere in Rehobeth beach with a delicious citrus vinaigrette. So we decided to create a Key-Lime Vinaigrette to go with a light seafood salad. It turned out fabulous, even Meat & Potato-sarus dad loved it, so I have since recreated it at home for my slowly transitioning omnivorous-but-ok-with-a-few-salad-based-meals-and-even-a-complete-herbivorous-one-occasionally hubby….
Thaw your shrimp according to directions on bag (mine were overnight in fridge or run cold water over for 2 minutes) and set water on to boil.
- 1/3 cup fresh key lime juice (2 limes) or Nellie & Joe’s Famous Key Lime Juice
- 3 tbl honey
- 3 tbl orange (1/2 orange)
- 1 tbl olive oil
- 3 tsp Dijon mustard
- Salt & Pepper
- 1 tsp. minced garlic
Assemble salad greens, sliced avocado, corn, shrimp, grated Parmesan cheese and drizzle more dressing over as needed. Serve with salsa and crusty bread.
From the Kitchen of Mommabear & Babybear