Cumin Shrimp And Garbanzo Bean Salad With Roasted Carrots

This is a killer recipe and one that I cannot wait to make again. A great rustic dish -  no doubt influenced by the fragrant cuisine found in the eastern Mediterranean region. The recipe serves 2, but it can easily be doubled or tripled for a larger group. Don't be put off by the length of the ingredient list - this dish does not take long to prepare.

Cumin Shrimp And Garbanzo Bean Salad With Roasted Carrots

12 baby carrots, cut in half lengthwise (be sure to buy a bag of the more petite size organic baby carrots)

1 t + 1/2 t olive oil

kosher salt and black pepper

- for the garlic mayonnaise

1/4 c reduced fat Vegenaise

1 t + 1/2 t olive oil

1 t fresh lemon juice

1 large garlic clove, minced {a little less than 1 t}

a pinch of kosher salt

- for the vinaigrette

2 T red wine vinegar

1 t fresh lemon juice

1 T + 1 t ground cumin

1/2 T fresh minced garlic

6 T olive oil

scant 1/2 t kosher salt

1/4 t fresh ground black pepper

- for the salad

5 oz. cooked large shrimp, peeled, tails removed and cut in half

1/2 of a 15 oz. can of garbanzo beans

4 c mixed baby spring greens (or baby spinach)

ground cumin

10 fresh chives finely chopped

Preheat oven to 500 degrees. Line a baking sheet with foil and place carrots in a single layer.  Drizzle with 1 t + 1/2 t olive oil and add salt and pepper. Stir and roast until the carrots begin to char slightly.  Keep a close eye to ensure they don't burn. {I roasted mine for 5 minutes, stirring once at the halfway mark}. Remove from heat and let cool.

While the carrots are roasting, prepare the garlic mayonnaise by whisking all garlic mayonnaise ingredients in a small bowl until combined. Set aside.

While the carrots are cooling, prepare the vinaigrette by mixing the vinegar, lemon juice, cumin and garlic in a small bowl. Whisk in the olive oil, salt and pepper.

In a bowl, mix carrots, garbanzo beans and shrimp with 2 T of vinaigrette and let marinate at room temperature for 5 minutes.

To prepare the salad, place mixed greens in a bowl and toss with 2 T vinaigrette. If you like, add another 1 t to 2 t of vinaigrette. Divide 2 c of greens between 2 plates.  Divide half the shrimp mixture among both plates.  Spoon 2 t of garlic mayonnaise on each plate.  Repeat with remaining greens, shrimp mixture and finally garlic mayonnaise. Sprinkle chives on top of each salad.  Finish with a light dusting of ground cumin.

Store remaining vinaigrette in an airtight container in the refrigerator and use within 3 days. This would be a wonderful marinade for fish, tofu or tempeh.

Source: Adapted from A Twist Of The Wrist, Nancy Silverton