Shrimp with Jalapeno Vinaigrette

Plan Z Phase: This is a Z2 (ZReduction) recipe. This will make a beautiful meal for a hot summer night. Can be served as an intimate dinner for two or multiplied for company.  Colorful too!

Servings: Serves 2 

Ingredients:

• 1 medium-large jalapeno. Devein and take out seeds. Chop.
•  1/4 cup champagne vinegar or other mild choice; even rice vinegar would work
• ¼ cup of olive oil (This is just like using bottled salad dressing. This will make 4 servings of dressing.)
• 1-1/2 teaspoons Dijon mustard
• sea salt to taste
• olive oil spray
• 1 pound of large shrimp peeled and deveined
• 1 pinch cayenne pepper
• 2 red bell peppers cut into strips. You can use red, yellow or orange. Or a combo.
• 1 small container of mandarin orange segments, no sugar (or drain and rinse if they are canned in juice)

Instructions:

Place jalapeno, vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied. Just 15 seconds or so should do it. Keep turning it on and off or you’ll have some hunks of pepper. Season with salt to taste.

Season shrimp with sea salt and cayenne pepper. Heat pan and spray with oil. Add shrimp and cook until browned on the edges, 2 to 3 minutes per side. Cook through so they are no longer opaque in the middle.

In another saute pan spray with olive oil and saute your peppers to your liking. I like mine a bit stiff but hot throughout.

Garnish with mandarin orange segments and drizzle jalapeno vinaigrette over the top.

Optional: Serve over a bed of raw baby spinach.

This will cover your dressing for one meal (limit yourself to 2 Tbl of this dressing – max) and this is also your fruit portion for the meal.

Limit your portion of pepper strips to one cup. Depending on the size of the peppers this might yield extra.

Enjoy!

Cheers,