This is a super refreshing salad that is perfect as a main dish or as a side for your next bbq.
For the shrimp
1 - 1.50 lbs of shrimp peeled and deveined
1/4 cup of grass-fed butter
3 tbs chopped garlic
Juice of 1 lemon
Melt the butter and add the garlic and lemon juice. Mix with shrimp and place on cookie sheet with parchment paper. Bake at 425 for 7-8 minutes.
For the Salad
1 head of arugula, cut into 1 inch pieces
1 bag of organic sweet corn, cooked
1 bag of Edamame, cooked
1/2 of an english cucumber, quartered
1.5 cups of cherry tomatoes, cut in halves
1/4 of a red onion, diced
2 green onions, sliced
1 poblano, diced
1/2 bunch of cilantro, cut
1/4 cup olive oil
1/4 cup lime juice
2 tbs raw honey
1 tbs chopped garlic
1 tbs jalapeno (optional)
Mix everything together and enjoy!