Shrimp Salad

• 1/2 lb shrimp (8-12 ct) cleaned and deveined
• olive oil
• Seafood Seasoning
• 1 tbsp butter
• 2 c fresh arugula
• 1/2 English cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 medium tomato, chopped
• small handful of cilantro
• 1-2 “7 minute” eggs
• handful of croutons
• 1 tbsp bacon bits (optional)
• 1 lemon, quartered
• 1 tsp honey
• s&p

Equipment needed

• small pot with lid
• medium skillet
• cutting board
• knife

To make the ”7 minute” egg:

1. Fill a small pot with water and bring to a boil over medium heat.
2. Add eggs, cover with a lid, and with a light boil, cook for exactly 7 minutes.
3. Remove eggs immediately from water and place in an ice bath or place under running cold water.
4. Peel with the eggs under water. Set aside.

To make the shrimp:

1. Coat the shrimp with olive oil, seafood seasoning, and set aside.
2. Heat a medium skillet over medium high heat.
3. Add butter to pan and let begin to melt.
4. When butter just start to smoke, add shrimp and cook for approximately 2-3 minutes, flip, and cook on the other side for an additional 2 minutes.
5. Remove from heat and set aside.

To build the Shrimp Salad:

1. Add arugula to the bottom of a plate or bowl.
2. Arrange cucumbers, red onion, tomatoes, and egg around the plate or bowl.
3. Top with shrimp, cilantro, croutons, and bacon bits.
4. Season with salt and freshly cracked black pepper
5. Squeeze lemon, honey, and a drizzle of olive oil over top.
6. Serve immediately.