For Shrimp

• 2 tbsp canola oil
• 1 lb shrimp (16-20 count per pound), peeled & deveined
• 1 tbsp Cajun seasonings
• salt & pepper
• 1 tbsp prosecco, white wine or any liquor

For Salad

• 3 garden cucumbers, chopped
• 6 firm plum tomatoes, chopped
• 3 tbsp extra virgin olive oil + more if needed
• 2 tbsp red wine vinegar + more if needed
• salt and pepper to taste
• 1 tbsp chopped thyme leaves
• 1 tsp dried oregano
• 1 tbsp chopped parsley
• juice of 1 lemon

Suggested Garnishes

• lemon slices
• chopped parsley

Sauté Shrimp

1. Heat canola oil in a pan over medium high-heat. Once hot enough, add shrimp and season with salt, pepper and Cajun seasoning
2. Cook for 2-3 minutes, then flip. Season again with salt, pepper and Cajun seasoning and cook for 1-2 minutes
3. Pour in a tablespoon of prosecco, white wine or liquor and cook for one more minute. Add a squeeze of fresh lemon and remove from heat

For Salad

1. Mix cucumber, tomato, thyme, parsley and oregano in a bowl. Add olive oil and vinegar and toss. Season with salt and pepper

Plate & Serve

1. Plate 3-4 shrimp on each plate accompanied by a bit of the salad. Add a squeeze of lemon juice, a drizzle of olive oil, parsley and lemon slices if desired