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Baja-Style Shrimp Salad

Citrus poached shrimp, pickled red cabbage, raw green cabbage, arugula, shaved veggies, achiote (also called annatto, a peppery red spice) pineapple…shall we go on? That paloma dressing, with agave, orange, and grapefruit, is a bright, bold, ray of sunshine. With everything combined, you’ll feel more ready than ever for summer. We sure are!

P.S. What do you call a shrimp assassin? Krill Bill. 

Total prep time: 5 minutes 


What’s in your bag:

  • The salad of your dreams
  • Paloma vinaigrette

What you’ll need from home:

  • Saute pan
  • Salt + pepper

How to prep:

  1. If you wanna heat up your shrimp, heat a saute pan over medium heat with a drizzle of olive oil. Toss your shrimp in with a splash of water and heat for 3 minutes or so. 
  2. Drizzle with your paloma vinaigrette.
  3. Season the salad with salt + pep.
  4. Dig in!

And that’s it! Dinner solved, dinner served. #weareWECO

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