April 9, 2013
Citrus shrimp takes center stage in April’s seasonal salad, which brings plenty of refreshing flavors and contrasting textures just in time for spring.
In contrast with our usual roasted shrimp, the citrus version is served cold, and takes on ceviche-like flavors with the mixture of lemon juice, lime zest, red onion and cilantro. Mix it with carrots, cucumbers and mixed seeds and you’ve got a well rounded meal. Don’t forget the lime cilantro jalapeño vinaigrette and splash of sriracha for a tangy kick! But get it while you can – the shrimp will only be on the menu until May.