Shrimp &Cauliflower Salad
Shrimp and “Orzo” Salad
Adapted from Food Network
For the Shrimp:
2 pounds (16 to 18 count) shrimp, peeled and deveined
2 tablespoons ghee, melted
Celtic sea salt and freshly ground black pepper
For the Salad:
1 head cauliflower, “riced”*
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, chopped
1/2 cup small-diced red onion
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 teaspoon Celtic sea salt
3/4 cup raw feta cheese, crumbled (omit for Paleo)
Preheat the oven to 400ºF and adjust rack to middle position.
Place the shrimp on a sheet pan, drizzle with melted ghee, and season with sea salt and black pepper. Toss to combine and spread out in a single layer. Roast until the shrimp are cooked through, about 5-6 minutes.
Place riced cauliflower, scallions, dill, parsley, cucumber, onion, and shrimp in a large salad bowl. Pour lemon juice, olive oil and salt over salad and toss, about 8-10 times until all vegetables are coated with dressing.
Add the feta and stir in gently. Season to taste with sea salt. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight in an airtight container. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
*To rice cauliflower: Cut 1 head of cauliflower into 2-inch pieces. Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower. As an alternative, you can grate the cauliflower with a cheese grater or chop fine with a large chef’s knife.