This past weekend was a fun one. Friday kicked off with the 4th of July which was laid back with just Dusty and myself. We grilled steaks, corn and had baked potatos accompanied by some of Julie's Famous Daiquiris. Yum! Dusty and I then watched the town's firework show from our backyard while sitting by the fire we built in our backyard. It was super romantic ;)
Duke on the otherhand, didn't find it so enjoyable and spent the evening of the 4th inside the house panicking with each "BOOM" of the fireworks. Poor dogs of America, tortured and terrified for one night a year. It's a ruff life!
For the rest of the weekend my family came to visit for my birthday, which was Sunday the 6th and it was so much fun! Since Shelby was cleared out for the holiday weekend, I went all out and cooked 3 delicious meals a day from my Pioneer Woman Holiday Cookbook.
For my birthday I made the Pioneer Woman's Cinco de Mayo platter which included Watermelon Pico de Gallo (yum!), Fiesta Black Beans (double yum!), steak fajitas with all the fixin's (super yum!), chimichurri shrimp (oh yes!) and Tres Leches Cake for my birthday cake (goodness gracious!). It was a Mexican smorgasbord of delicousness to say at least.
Surprisingly, I had leftovers! But that was probably because I made sooooo much food for 10 people! One of the things that was leftover was the chimichurri shrimp (shocking!), which I was excited about because I love shrimp. The day after my birthday I decided to use the leftover marinade and shrimp to make this out-of-this world salad. I love taco salads and this one was spectacular.
Chimichurri Shrimp Salad
For the Chimichurri Shrimp:
-1/2 bunch Cilantro, stems removed
-1/4 cup Parsley, stems removed
-1-1/2 tsp minced Garlic cloves
-Juice of 2 Limes
-1/2 teaspoon Ground Cumin
-1/8 tsp Cayenne Pepper
-1/2 tsp Salt
-1/4 cup Extra Virgin Olive Oil
-1 pound 16/20 count Shrimp, peeled and deveined, tails off
-1 tbsp Extra Virgin Olive Oil
In a blender combine the cilantro, parsley, garlic, limes, ground cumin, cayenne pepper, and salt. Briefly pulse the blender to combine the ingredients. With the blender on low speed, remove the middle cap of the blender and slowly drizzle the 1/4 cup olive oil. Blend until smooth.
Place the peeled and deveined shrimp in a large gallon bag and pour half of the marinade into the bag and reserve the other half of the marinade for the salad dressing. Marinate the shrimp for at least 30 minutes. Once ready to cook, heat a large pan over medium heat with 1 tbsp olive oil. Cook the shrimp until pink for 1-2 minutes per side. Set shrimp aside for salad.
For the Salad:
-1 recipe of Chimichurri Shrimp + Reserved Marinade
-1 head of Green Leaf Lettuce, rinsed, dried
-12 Cherry Tomatoes, quartered
-1 (15 ounce) can Black Beans, drained and rinsed
-2 Green Onions, finely chopped
-1/2 cup shredded Cheddar Cheese
-1/4 cup Plain Greek Yogurt
-1/4 cup Mayonnaise
In a small bowl, combine the greek yogurt, mayonnaise and reserved marinade. Stir to combine to create the salad dressing.
To assemble the salad start with the lettuce; then top the lettuce with the cherry tomatoes, black bean, green onions, shredded cheddar cheese and finally the chimichurri shrimp. Drizzle on the salad dressing and enjoy!
Recipe Inspired and Adapted By: The Pioneer Woman