Shrimp and Kiwi Salad
If kiwis are getting expensive where you are, you can substitute any fruit you like -- raspberries, sliced strawberries, halved grapes, canned pears. Or leave the fruit out altogether. It's still good.
The recipe serves two, so multiply accordingly.
1 T. olive oil, divided
12 peeled and deveined large shrimp (about 3/4 lb.) (or use smaller shrimp if it's cheaper)
1 T. chopped green onions
1 T. chopped fresh cilantro
1 T. rice vinegar
1 t. grated lime rind
1 T. fresh lime juice
1/8 t. salt
1 c. cubed peeled kiwi (about 3)
Heat 1 t. oil in large skillet (medium high heat) and cook shrimp until pink, about four minutes.
In bowl, combine 2 t. oil, green onions, cilantro, vinegar, lime rind, lime juice, and salt. Whisk together. Add shrimp to dressing and stir well. Serve over lettuce leaves and distribute kiwi on top.