With life getting in the way, sometimes a light dinner is called for. This dish took 10 minutes to make and was both light and satisfying. I has also made a pitcher of cucumber infused water with basil and lemon earlier in the week which was quite refreshing. The shrimp in this dish can easily be substituted with a piece of seared fish or canned tuna that can be spruced up with fresh herbs, lemon juice and salt and pepper. Check out the recipe below.
1/2 lb. shrimp
1 tbsp. chopped green onion
1 small cucumber diced
1 cup diced tomato
1 tsp. sea salt
1 tsp. coarse black pepper
1 tsp. onion powder
1/2 tbsp. olive oil
1. Peel and devein shrimp if whole. Set aside in ice water until ready to use.
2. Rinse and peel cucumber and cut in half. Cut in half horizontally, then make three long strips to make a small dice. Repeat with remaining half.
3. Rinse and score tomato before dicing it. Add tomato and cucumber to a medium-sized bowl.
4. Rinse and chop green onion and add to the bowl. Rinse lemon and cut in half before squeezing one half over bowl.
5. Place a pan over medium heat and add oil. Place shrimp on a paper towel and pat dry. Season with half of the seasonings and add to hot pan.
6. Season other half and let cook for 2 minutes before flipping he shrimp. Let cook for 2 minutes then squeeze in fresh lemon juice (seeded side up). Let cook for another 2 minutes and remove from heat.
7. Plate in bowls and serve.