Linda enjoys going to Puerto Vallarta, Mexico. She is glad to share with you one of her favorite shrimp salads that she often orders at a popular restaurant in Bucherias called Mezzaluna.
1 1b. fresh large shrimp with shells
3 cloves garlic minced
4 T olive oil
3 T dried cranberries
6 T fresh lemon juice
salt and pepper to taste
4 T balsamic vinegar
springs mix salad greens for 4 people
Saute garlic in olive oil on medium fire until it starts to brown.
Add cranberries and cook for a couple minutes until they soften.
Then add shrimp and when they begin to turn pink salt and pepper them.
Cook for a few minutes until the shrimp are cooked and then splash the lemon juice on and mix in.
Lastly before it is ready to eat add the balsamic vinegar.
Serve warm shrimp with sauce onto a plate of springs mix.
Enjoy a warm salad!