Buffalo Shrimp Salad

As much as I love a good salad, I get a little bored with spring greens topped with oil packed tuna, tomatoes, and cucumbers.  That is a combo that I eat two or three times a week.  It keeps me full and tastes good, but I'm definitely not one of those people that can eat the same thing day in and day out, clearly!

When I saw a recipe for buffalo shrimp po' boys, I wondered how I could make this into a paleo friendly.  It struck me that this had the makings of a great salad topper and it was!  The warm shrimp with cool greens and tangy cheese is wonderful and very quick to make.  I think it will be great tomorrow with my lunch, too!

Buffalo Shrimp Salad

• 1-1 1/2 pound of medium to large size shrimp, whatever your preference
• 1/2 cup of Frank's Red Hot Original Hot Sauce
• 1 tsp garlic powder
• 1/2 tsp sea salt
• pinch of pepper
• 2 tablespoons of unsalted butter (I prefer Kerrygold)
• 1/2 cup grape tomatoes, sliced in half
• 1/8 crumbled blue cheese
• 1 bunch scallions, sliced thin
• salad greens of your choice (I like Olivia's Spring Mix)

1. Toss shrimp in hot sauce, garlic powder, sea salt, and pepper.
2. In a medium saucepan, melt butter.  Add shrimp and cook until completely pink.  
3. Remove shrimp from heat.  Let cool a bit before putting on top of salad.
4. If you are serving right away, top greens with some of the tomatoes, scallions, blue cheese, and shrimp mixture.
5. If you are serving later, let the shrimp cool completely, mix in tomatoes, scallions, and blue cheese and refrigerate until you want to use it.  Enjoy!