LEELANAU COUNTY, Mich., (WPBN/WGTU) -- It may be fall in northern Michigan but you can never go wrong with a seafood themed salad!
Lisa Maxbauer Price, a Traverse City mother and food writer, shares a delicious recipe for her Lime Roasted Shrimp Salad!
Lime Roasted Shrimp Salad
- 1 pound raw jumbo shrimp, peeled and de-veined
- 2 Tbsp olive oil, divided
- 2 large cucumbers, diced
- 1 firm avocado, peeled and chopped
- 1 lime, juiced
- 1 garlic clove, minced
- 1/4 cup fresh chopped mint leaves
- 2 Tbsp fresh chopped cilantro
- Salt and pepper
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper. Add shrimp to the baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast shrimp for 5-7 minutes. Let cool. Meanwhile, chop the cucumber and avocado. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a bowl. Pour lime juice and remaining olive oil over the salad and toss well. Taste, then salt and pepper as needed. Add cooled shrimp.
If you would like more information about Lisa and more of her recipes, you can check out her website.