Kitchen Boss Season 2 Episode Light & Airy

Cilantro & Lime Salad With Chicken Or Shrimp Recipes

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• Salt
• Pepper
• 4 limes, juiced
• 2 tablespoons Paprika
• 3 teaspoons Italian Seasonings
• 2 teaspoons honey, plus 1 tablespoon
• 7 tablespoons olive oil, divided
• 12 garlic cloves, peeled and chopped, 1 teaspoon reserved
• 1 bunch cilantro, chopped and divided
• 1 boneless, skinless chicken breast, butterflied
• 4 cups baby romaine
• 2 carrots, peeled
• 1 small bulb fennel
• Parmesan curls
• 1/2 cup hazelnuts, toasted and chopped
• 1/2 cup dried cranberries

Directions:

For the Shrimp:

1. Place shrimp in a bowl. Toss with salt, pepper, juice of 1 lime, 1 tablespoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon honey, 1 tablespoon of olive oil, 1 clove of garlic, and half the cilantro. Set aside.
2. In a sauté pan heat 2 tablespoons olive oil over medium high heat. Add 10 cloves of garlic and sauté until fragrant, about 1 to 2 minutes. Add the shrimp and sauté until cooked through, about 3 to 5 minutes. Remove from heat.

For the Chicken:

1. Wrap the chicken in plastic wrap and beat with a mallet to tenderize slightly.
2. In a bowl mix 1 clove of garlic, remaining parsley, juice of 1 lime, 1 tablespoon of olive oil, pepper, 1 teaspoon honey, 1 tablespoon paprika, 1 teaspoon Italian seasoning. Spread mixture all over chicken.
3. Put the chicken on the grill flipping once until completely cooked through. Remove from heat, let sit for about 5 minutes then slice thin.

For the Dressing:

1. In a bowl combine the reserved 1 teaspoon chopped garlic, the juice of 2 limes, 1 tablespoon of honey, 1 teaspoon Italian seasonings, salt and pepper. Whisk in the remaining 2 tablespoons olive oil.

For the salad:

1. Place the romaine on a platter. With a vegetable peeler, peel carrots into long ribbons over the romaine. Slice the fennel bulb in half and remove the core. Thinly slice and scatter over the salad. Top with the warm shrimp or sliced chicken with the dressing, Parmesan curls, toasted hazelnuts and cranberries.