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    Thai Shrimp & Kiwi Salad

    • 20 large shrimp, peeled & deveined
    • 1 lime
    • 2 kiwis, diced and peeled
    • ½ cup cilantro
    • 1 ½ teaspoons Morton & Bassett Thai Red Curry
    • 1 teaspoon extra virgin olive oil
    • Large salad bowl of fresh greens
    • ½ teaspoon salt

    Season shrimp with Thai Red Curry powder and a squeeze of lime.

    Heat oil in a large skillet over medium high. Add shrimp and cook without flipping about 3 minutes or until pink. Turn them all over and cook about 2 more minutes.

    Toss shrimp into bowl of fresh salad greens. Add diced kiwis, cilantro, lime juice and salt.

    Toss and enjoy with a glass of rose.