FOODIE FRIDAY: Cactus Ear & Shrimp Salad

2013, Food

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Master Chef challenge to myself this week is working with cactus ear! Hindsight, I didn’t find it that difficult to work with, but I probably wouldn’t voluntarily work with them again.  They have a similar texture to cooked okra when you cook with them. I cleaned the cactus ear carefully with a sponge under running water to scrub off any prickly spines.  I sliced them into finger stripes and grilled with some olive oil, salt and pepper. Meanwhile the corn is boiling away on the stove, I began chopping and assembling the salad.

You can basically add anything to a salad, which makes for an easy weeknight dinner.  I chopped a red bell pepper, avocado, corn, cactus ears and tossed in cooked shrimp at the end.  I melted some butter and drizzled over the salad.  (I’m no Paula Deen, but I love cooking with butter.)

To brighten the flavors, I chopped up some cilantro and a squeezed a fresh lime over everything.

Easy as Pie (or Salad)!

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