Cooking with beer - Witbier Shrimp and Avocado Salad

I'm on a quest to find new and interesting recipe ideas that fit into a light, healthy food plan.  Salad is the old standby but regular salads with fatty dressings get boring. I found a recipe similar to this one and kicked it up a notch. And added beer. It has a nice combination of flavors, textures, and ingredients.

The Belgian style witbier compliments the bright citrus & herbs and contrasts nicely with the shrimp and avocado.

It's fresh, tasty, cool. and most importantly it's satisfying. Or maybe even more important, it's super easy to make.

Enjoy! I did!


Belgian Witbier Shrimp and Avocado Salad

1 12-oz bottle of good Belgian Wit (or similar)
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 pinch hot pepper flakes
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1/2 lb. small cocktail shrimp
3 tablespoons chopped mint, plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
4 ounces crumbled feta cheese, plus more for garnish
1/2 medium cucumber, peeled and diced
1/2 medium tomato, seeded and diced
2 small avocados, peeled and diced
4 cups shredded romaine

Reduce the beer in a small saucepan over medium heat. Reduce down to about 1/2 cup. Allow to cool.

Whisk together orange juice, lime juice, pepper, salt, hot pepper flakes, and cooled beer. Set aside.

In a medium bowl, combine shrimp with mint, cilantro, cheese, cucumber, tomatoes, and avocados.

Pour half of the dressing over the salad and gently toss to coat.

Divide lettuce on chilled plates. Drizzle evenly with remaining dressing.  Heap shrimp salad onto the center of the lettuce. Garnish with additional cheese, mint and cilantro leaves and serve.