Summer has arrived & it’s already super hot in Texas. One visit to the park with my kids and I came home wanting something cold for lunch! Salads are the best for that reason. Chop up a bunch of fresh veggies, add some protein & sauce it up. It refreshing & the flavor possibilities are endless. Did I mention it’s also healthy?? Win Win!
You’re going to love the flavor combo on this salad. There’s spice from the buffalo sauce, intense flavor from the garlic & crunchy goodness drizzled in herby ranch. I will be having this salad on repeat this Summer. Who’s with me?
Serves 2 bowls
15-20 raw shrimps
1tbsp of minced garlic
1tbsp of organic butter
1 roma tomato
1/2 bunch green onions
1/2 green leaf lettuce head
2 tbsp of Tessemae’s Buffalo Sauce
4 tbsp of Sir Kensington’s Ranch
Peel & detail defrosted shrimp.
In a skillet on medium heat, add 1tbsp of butter & 1tbsp of minced garlic. As butter starts to sizzle , stir shrimp in. Continue to stir shrimp to evenly coat with butter & garlic. When shrimp are pink, take skillet off heat & place in a large bowl. Set to the side.
Using a cutting board, chop all your veggies to desired sizes.
Mix in 2 tbsp of buffalo sauce to shrimp.
Load your bowls with veggies first, top with buffalo shrimp & drizzle with ranch.