Seared Shrimp With Cucumber Salad Recipe

Ingredients

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

Preparation

In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.

Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.

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.

To serve, spoon shrimp over cucumber salad.

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