Everybody is all like “it’s Spring!”. And I’m just over here with snow (we officially broke the record this weekend!) and icebergs. Oh and I got caught in a hail storm yesterday. Yup.
Speaking of icebergs, did you see this little adorable furball that floated by me on Sunday morning? GAH. I almost died from cuteness overload. It was too much to handle.
Anyways. Even though the out-of-doors is still looking and feeling much more like winter than like summer, my body has started craving warm weather foods. Salads and grilled meats and fruity cocktails. I want them ALL! I’m ready to put casseroles on the shelf for the next 6 months. Anyone else feeling this way?
One food that I always associate with summer is shrimp. And every time I make shrimp I say to myself “why don’t I make this more often?”. Because it’s so stupidly easy. It takes only a couple of minutes to cook up. And it’s a great way to transform a simple salad into more of a main meal.
To keep things extra easy, I always buy raw shrimp that is all ready peeled and deveined. Sometimes I buy the shrimp with the tails still on (it does look much prettier if you’re going for presentation points). But sometimes not. It all depends on what looks good or what they happen to have that day.
The star of this salad though is really the dressing. Which is saying a lot because BROWNED BUTTER. That’s usually a homerun. But I have to admit, it’s this miso dressing that I want to drink through a straw for the rest of my life. Can’t stop, won’t stop. If you haven’t bought miso paste before, it’s usually in the refrigerated section of the produce aisle (next to the tofu). And if you are gluten intolerant, make sure to check the labels because not all brands of miso paste are gluten free.
Oh and a shout out to my talented friend Emily who made me this beautiful bowl!