6 Servings 15 min Cook
15 1 Oz Shrimp
1 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Head small (4" dia.) Cauliflower
2 Small (6-3/8" long) Cucumber
1/4 Cup Olive Oil
1/4 Cup Lemon Juice
4 Tsp Lemon Zest
Preheat oven to 350 degrees F.
Peel and clean shrimp, making sure to remove tails.
Place the shrimp on a cookie sheet and drizzle with 1 tbsp of olive oil and season lightly with salt and pepper.
Roast in the preheated oven for 8-10 minutes or until opaque.
Don’t over cook them or they will be rubbery.
Meanwhile, cut all of the florets off of the cauliflower – discarding the tough bottom stalk.
Chop the cauliflower into small pieces.
Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes.
You want it to be softened but not mushy – you might have to do it in two batches to make sure it cooks evenly.
While your shrimp and cauliflower are cooling, peel, seed and chop cucumbers into about 1/2 inch pieces.
When shrimp are cool enough to handle, slice into halves or thirds lengthwise.
Combine your shrimp, cauliflower, and cucumber in a medium bowl.
Then add your lemon zest.
Pour in your olive oil and lemon juice and toss to coat.
Taste and then season with salt and pepper as desired.
Enjoy!
