It's no secret that we spend time limbering up in body, mind and spirit before the big day. This is a recipe that I make again and again, especially for lunch. It packs a lot of flavor and good fats, leaving you feeling quite satisfied during a busy day of work and planning.
I doubled up the recipe for dinner over the weekend -- I must say, it's much better homemade (steamy shrimp!) than from my office lunch spot.
Ingredients:
12-15 peeled, deveined uncooked shrimp, tossed with a generous amount of Old Bay, salt, pepper and a little olive oil
1 avocado, diced
1/2 can chick peas, drained and rinsed
1/2 can black beans, drained and rinsed
12-15 small green olives
1 celery stalk sliced thin
Arugula, rinsed and dried
Lemon juice and olive oil, to taste
Salt & pepper to taste
Method:
Prepare all of the salad ingredients and add to a medium bowl (do not combine yet).
Sautee shrimp over medium high heat until cooked through.
Drizzle olive oil and lemon juice, salt and pepper on salad and combine with tongs, just before adding shrimp.
Divide into bowls and place shrimp on top.
