Curried Shrimp Salad with Raisin Pepita Clusters

Raisin Pepita Clusters

• 1

  Pre-heat the oven to 300 degrees.

• 2

  In a medium bowl, combine paprika, vanilla, powdered sugar, egg white, maple syrup, and salt.

• 3

  Add the raisins and pepitas. Scoop into small, bite size clusters and arrange on a parchment lined sheet pan.

• 4

  Bake for 15-20 minutes until the seeds are browned but not burnt.

• 5

  Cool and set aside.

Dressing

• 1

  Stir together the mayo, lemon juice, zest, basil, mint, mustard, curry powder, sugar, salt and pepper. Set aside.

• 2

  Thaw the shrimp gently, pat dry, and slice each shrimp into 3 or 4 pieces. Or leave ‘em whole. Your call. Toss in the curry dressing.

• 3

  Toss the shredded lettuce in a splash of lemon juice and olive oil, and season with a pinch of salt and pepper.

• 4

  Serve the shrimp salad on a bed of lettuce and sprinkled with pepita clusters.