Shaved Brussels Sprouts Salad with Shrimp & Oranges

Ingredients:

For the creamy jalapeño dressing:

• 1 cup Greek yogurt
• 1 cup mixed herbs (such as basil, dill, cilantro)
• 1 jalapeño, seeds removed
• 1 clove garlic
• 1/2 lemon, juiced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons honey

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 teaspoon red pepper flakes

For the salad:

• 1 small fennel, thinly sliced into half moons
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 lemon, juiced
• 1 pound Brussels sprouts, ends trimmed, shaved or thinly sliced
• 2 Mandarin oranges or clementines, cut into segments
• 1/2 cup shaved Parmesan cheese
• 1/3 cup Marcona almonds or walnuts
• 1/4 cup thinly sliced chives, plus more for garnish
• Flaky sea salt

Instructions:

1. Make the salad dressing: In a blender or food processor, combine Greek yogurt, mixed herbs, jalapeño, garlic, lemon juice, olive oil, kosher salt, black pepper, and honey. Blend until smooth. Add optional additions if desired.
2. Make an ice bath: Fill a medium bowl halfway with ice water. Add thinly sliced fennel and allow to sit for 10 minutes. Drain.
3. Cook the shrimp: Pat the shrimp dry with a paper towel. Heat 2 tablespoons neutral oil in a skillet over medium-high heat. When hot, add shrimp, season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until the shrimp become opaque and pink on the first side (about 2-3 minutes). Flip and cook for an additional 2-3 minutes. Squeeze half a lemon on top. Remove from the heat and set aside. Shrimp can be left whole or chopped into bite-size pieces.
4. Prepare the salad: In a large mixing bowl, combine shaved Brussels sprouts, shrimp, drained fennel, shaved Parmesan cheese, Marcona almonds, sliced chives, and as much of the jalapeño dressing as you like. Toss to thoroughly combine. Taste and adjust seasoning as needed. Garnish with additional chives and a pinch of flaky sea salt.
5. Serve: Enjoy immediately!

Optional additions:

• For extra flavor: Add spinach, kale, red pepper flakes, or ground cumin to the salad dressing.
• For a richer texture: Add a dollop of Greek yogurt or sour cream to the salad dressing.
• For a spicier kick: Increase the amount of jalapeño or red pepper flakes.

Enjoy your delicious Creamy Jalapeño Shrimp Salad!