Shrimp & Prosciutto Fig Salad
Figs, native to Asia and the Middle East, thrive in Mediterranean climates, including Southern Italy here fig trees are common along streets and corners. With a short peak season during the end of summer into fall, they are a classic Italian fruit that add a luscious and fresh flavor to any meal. Figs are versatile and can be enjoyed in savory or sweet dishes, pairing well with a smear of mascarpone and a drizzle of honey or wrapped in salty salumi like prosciutto. With the deep, earthy and slightly bitter flavor of kale, sliced figs add a fresh, silky and sweet bite. Paired with salty prosciutto and crispy shrimp, and you have a salad with a symphony of textures and balanced flavor that will keep you satisfied any time of the day!
1 lb shrimp
3 cups baby kale
4-5 figs, halved
2 oz prosciutto di parma
1 part lemon juice
2 parts olive oil
Salt & pepper, to taste
Heat broiler to 400F. Place shrimp on sheet pan and season with salt and pepper. Broil for about 20 minutes. Set aside.
In serving dish, place kale, top with figs and torn prosciutto. Top salad with broiled shrimp.
Drizzle with lemon dressing.
Serve and enjoy!
Shrimp: a low calorie protein which boosts your metabolism and contains selenium, which promotes a healthy immune system and brain function
Kale: contains carotenoids which are anti-inflammatory and help protect against carcinogens, a source of vitamin K needed for heart and bone health
Figs: packed with fiber which is great for digestive and heart health, blood sugar management, and feeling satisfied, and potassium which helps manage blood pressure