Alex Masters's Favorite Shrimp Salad -- recipe

A New Book is one you haven't yet Read!

By Brenda M. Boldin

Alex Masters has given up prostitution, lives on the "right" side of town, has a respectable job and is about to launch a singing career on the side. While making a deposit for her employer at Bay City Central, her past catches up with her in the time it takes a bank robber's bullet to pierce her arm. Alex finds herself caught in a tangle of robbery, murder and blackmail. Clearing herself of suspicion means returning to her former haunts while still maintaining her new-found respectability. Which "life" will win the balancing act when it's all over?

*This first in the Alex Masters series will leave you eager for the sequel.

Alex Masters's Favorite Shrimp Salad

Special equipment

4 (12 inch) skewers 

 

 

For the Shrimp

1 1/2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1/4 teaspoon red pepper flakes, crushed
1 -1 1/2 lb jumbo shrimp, peeled and deveined, tails left on
4 -6 scallions, cut into 2-inch pieces

Salad

2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
4 cups mixed greens
1 medium avocado, thinly sliced
1 medium red bell pepper, diced

Directions:

1
For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.

2
For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.

3
Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.