Shirmp and Citrus Salad
1/2 bag cole slaw
4 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons sour cream/Greek yogurt
salt and pepper
1 cup corn kernels, cut fresh from cob (about 2 ears)
1 can mandarin oranges
1 pound medium shrimp, thawed and grilled
sliced almonds (optional - I didn't use but just now thought it would be a yummy addition)
- In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage and corn. Let sit, tossing occasionally, for 10 minutes. Overnight is better.
- Season the shrimp with salt and pepper. Cook on grill (I used George Forman...you could just saute in a skillet) Cook until opaque throughout, 2 to 3 minutes.
- When ready to serve, add oranges to slaw (almonds would make a good addition, too) and serve shrimp on top.