Spicy Shrimp Salad

Only inspiration for this meal was something quick and easy with the food I had in the house after getting home tonight from work.

Serves 2

Salad ingredients: 

• Mixed greens
• Green onion, chopped
• Grape tomatoes, chopped
• Feta cheese, crumbled
• Hearts of palm, chopped
• Japanese eggplant, roasted and chopped

Shrimp:

• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander 
• 1/4 teaspoon garlic powder
• dash cayenne pepper
• salt and pepper, to taste
• 20 medium or large size, Raw Shrimp, (shelled and deveined)
• 1 tablespoon olive oil 
• freshly squeeze lemon juice

Dressing: 

• 2 tablespoons grapeseed oil
• 2 tablespoons sherry vinegar
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• salt & pepper to taste

1.  Slice 1 small eggplant into 1/4" slices lengthwise. Toss with some olive oil, salt and pepper. Roast in oven at 400 degrees for about 5-10 minutes or until soft. Remove from oven and chop for salad.
2. Prepare all the salad ingredients in a bowl and set aside.
3. Make the salad dressing. I like to put everything in a small glass jar and shake.
4. Mix together the first 6 ingredients together for the shrimp in a small bowl. Toss seasoning over the raw shrimp and coat well.
5. In a small sauce pan, heat olive oil over medium-high heat. Add the shrimp to the pan and cook for 1-2 minutes on each side or until done.  Be careful not to overcook the shrimp or it will be tough.
6. Remove the shrimp from the pan and squeeze some fresh lemon over it.
7. Toss the salad with the dressing and place in bowls.  Top each salad with shrimp.