Shrimp and Veggie Tahini Plate

Servings: 4

Author:

Main Course

Mediterranean Japanese

Tahini shrimp and veggie

Instructions

1 Make Tahini - in a small food processor (click here for my fav)
[https://amzn.to/2J6Xvrv] puree ginger, jalapenos, garlic, cilantro, lime juice,
tahini, miso and 3 tbsp water until smooth. add salt to taste. transfer to a
small bowl or tupperware. (this can be made in advance, store in the fridge in
airtight container)
2 in a small bowl [http://amzn.to/2HewCQy], toss shrimp with chili powder and set
aside
3 over medium high heat, heat 2 tbsp evoo and add garlic for about 30 seconds. add
garbanzo beans and let cook for 3-4 minutes WITHOUT FLIPPING.
4 add 1 tbsp of evoo and cauliflower to saute pan with garbanzo beans. cover and
toss occasionally for another 6 minutes or until cauliflower starts to become
translucent.
5 while cauliflower/garbanzo beans are cooking, lightly spray another saute pan
with cooking spray and cook shrimp for 3 minutes over medium-high heat. Flipping
halfway through.
6 add shrimp to cauliflower/garbanzo saute pan and stir. remove from heat.
7 in a medium mixing bowl [http://amzn.to/2HewCQy], combine, lettuce, avocado and
tomato. season with salt to taste.
8 SERVE: on a plate or bowl, spread tahini on bottom. Top with lettuce/veggie
mixture, then with shrimp/cauliflower mixture and crumbled feta. serve with a
lime wedge. enjoy!