Tangy Shrimp and Pomegranate Salad

This weekend was a wonderful reminder of how blessed I am.

The last few months of this year have brought some pretty rough waters. I have cried more times lately than I would like to admit.

But the last thirty-six hours helped to show me that even on my worst days, I live an absolutely magical life.

Last night I attended the wedding of a great friend to a great man. The bride and grooms families managed to turn a back yard into the most stunning winter wonderland of love. It was the most beautiful wedding I had ever been to and I realized that the only tears I should be crying in my life are tears of joy.

I was surrounded by great friends, great love and great food.

Today, the Samuels clan came together to get the house into tiptop Christmas shape. We got a beautiful tree and decorated it with a lifetime’s worth of memorable ornaments and enjoyed each other over a delicious meal.

Dishes like this and feelings like that were the perfect ending to an awesome weekend.

You will need…

1 lb shrimp, shelled, deveined and tails removed

1 tablespoon paprika

1 tablespoon olive oil

6 cups arugula

1 pomegranate, seeded

½ cup flat leaf parsley, chopped

1 tablespoon honey

2 tablespoons red wine vinegar

1 shallot, finely chopped

1 cup homemade croutons

Salt and pepper to taste

Start by heating the olive oil in a large pan over medium high heat.

Season the shrimp well with salt and pepper and the paprika and add it to the oil when it is nice and hot.

Cook until pink, about 2 minutes a side.

Remove the shrimp from the heat and set it aside to cool.

Then, combine the pomegranate, honey, parsley, shallot, and vinegar in a small bowl. Season with salt and pepper and mix well.

In a large bowl or on a platter, toss together the arugula and pomegranate mixture.

Top with cooled shrimp and croutons and serve.

Love and Beer Floats and a big thank you to Mike and Lindsey for showing me that all we need is love.

Angela

Tangy Shrimp and Pomegranate Salad

1 lb shrimp, shelled, deveined and tails removed

1 tablespoon paprika

1 tablespoon olive oil

6 cups arugula

1 pomegranate, seeded

½ cup flat leaf parsley, chopped

1 tablespoon honey

2 tablespoons red wine vinegar

1 shallot, finely chopped

1 cup homemade croutons

Salt and pepper to taste

Start by heating the olive oil in a large pan over medium high heat.

Season the shrimp well with salt and pepper and the paprika and add it to the oil when it is nice and hot.

Cook until pink, about 2 minutes a side.

Remove the shrimp from the heat and set it aside to cool.

Then, combine the pomegranate, honey, parsley, shallot, and vinegar in a small bowl. Season with salt and pepper and mix well.

In a large bowl or on a platter, toss together the arugula and pomegranate mixture.

Top with cooled shrimp and croutons and serve.