Monday Supper - Shrimp Salad with Cilantro-Lime Vinaigrette

Long weekends turn Sunday Supper into Monday Supper - Thanks President's Day! So after a week of lunches with cheese followed by a week of lunches with meat I feel the need to lighten up. I always turn to a fresh shrimp salad when I want to go lighter because shrimp has protein without the fat and fills me up. I got this recipe from Martha Stewart's Everyday Food.

1. Season one pound of shrimp with salt and pepper and add to to a large skillet with two teaspoons olive oil. Cook until opaque throughout and place aside.

2. Add one more teaspoon oil and half of a small white minced onion stirring until cooked. Add two minced cloves of garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and cook until fragrant. Add cooked shrimp and toss.

3. In a medium bowl whisk together three tablespoons oil, juice from two limes, and cilantro. Add salt and pepper. Divide shrimp, Bibb lettuce, and two shredded carrots between four portions. Drizzle with dressing and garnish with cilantro.