Seared Shrimp with Cucumber Salad

[Modemouth]

Seared Shrimp with Cucumber Salad


Ingredients



Serves 4

• 1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
• 1/2 small red onion, minced
• 1 jalapeno chile pepper, ribs and seeds removed, minced
• 1 can (15 ounces) hearts of palm, drained and thinly sliced
• 1/4 cup fresh orange juice
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 1 pound medium shrimp, peeled and deveined (tails removed)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon dried oregano
• 4 teaspoons olive oil

Directions

1. In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
2. Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
3. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
4. To serve, spoon shrimp over cucumber salad.