This hummus and shrimp salad bowl is not your typical salad bowl but it’s oh-so-delish. I love the garlicky creaminess of hummus with a few dashes of heat from the hot sauce. And it pairs perfectly with these tortilla chips I made. Just cut a large tortilla in 8th’s, brush with extra virgin olive oil that was mixed with a tablespoon of lemon juice then a few dashes of lemon pepper and under the broiler for a minute or two. I just like the tops of mine a bit crispy but the backs soft. They make great spoons for the hummus.
The asparagus were drizzled with extra virgin olive oil and I squeezed a half of a lemon over them, then under the broiler they went. I warmed them just enough to merge the flavors–it’s a matter of taste. Toss in some avocado slices drizzled with lemon juice to prevent browning and add a bit of zing. Tuck in some lettuce, I used baby romaine, and add in your cooked shrimp. I just used the veggies I had on hand but sliced red pepper would be a tasty dipper for the hummus and also balance out the color in the salad bowl. I had some organic grape tomatoes and I tossed them in too. I could eat them like candy.
I must confess I had a side of homemade seafood sauce to dip the shrimp in. And yes, it had LOTS of horseradish in it.