It’s summertime, and that means it’s salad season for us! After working long hours in the heat at the farmers market there’s nothing more satisfying than a cool crisp salad!!
For this beauty we coated some shrimp with olive oil and Mild Curry. We skewered the shrimp and grilled them with a quartered Vidalia onion (not a griller? That’s fine, just sauté them in a pan). The charred sweet onion stole the show and gave the salad a certain amount of intrigue that was unbeatable. We tossed the shrimp and onions with some craisins and toasted almonds and coconut. We placed this mix in the fridge to chill until it was time to eat then served it on top of fresh mixed greens!!
Charleston Spice Co.