Main Dishes

Cayman Shrimp and Chickpea Salad w/Roasted Carrots

Escape the summer doldrums and enjoy this light and luscious meal that brings back memories of the islands.


• - 12 baby carrots, halved lengthwise with 1 inch of the tops
• - 2 tbsp. extra-virgin olive oil
• - Kosher salt and freshly ground black pepper
• - 1/4 cup red wine vinegar
• - 2 tsp. fresh lemon juice
• - 1/2 cup Pirates Blend Caribbean Condiment
• - 4 large garlic cloves, grated or minced (about 1 tbsp.)
• - 3/4 cup extra-virgin olive oil
• - 1 tsp. kosher salt
• - 1/2 tsp. freshly ground black pepper
• * * * * * * * *
• - 10 oz. cooked large shrimp (31-35 count), peeled and tails removed
• - 1 15-ounce can garbanzo beans rinsed, drained
• - 8 cups loosely packed mixed baby greens (or baby spinach)
• - Sea Salt
• - 1/4 cup plus 1 tbsp. Garlc Mayonnaise (see recipe)
• - Ground cumin for sprinkling
• - 20 fresh chives
• - 1 cup mayonnaise
• - 2 tbsp. extra-virgin olive oil
• - 1 tbsp. plus 1 tsp. fresh lemon juice, or more to taste
• - 4 large garlic cloves, grated or minced (about 1 tbsp.) or more to taste
• - 1/4 tsp. kosher salt, or more to taste


1) Adjust the oven rack to center and preheat the oven to 500 degrees F.

2) Place the carrots on a sheet pan. Drizzle them with the olive oil, sprinkle them with kosher salt and freshly ground black pepper, and toss to coat. Roast the carrots until lightly browned and tender, shaking the pan occasionally for even cooking, about 15 minutes. Remove them from the oven and set aside to cool slightly.

3) To make the vinaigrette, pour the vinegar, Pirates Blend Caribbean Condiment, and lemon juice into a small bowl. Add the garlic. Gradually whisk in the olive oil and stir in the kosher salt and freshly ground black pepper.

4) Combine the shrimp, garbanzo beans, and roasted carrots in a large bowl. Drizzle them with 1/4 cup of the vinaigrette, season with kosher salt and freshly ground black pepper; toss to coat, and set aside to marinate for about 5 minutes.

5) For the garlic mayonnaise, stir in the mayonnaise, olive oil, lemon juice, garlic, and kosher salt together in a small bowl and season with more lemon juice, garlic, or salt to taste.

6) Divide half of the baby greens among 4 plates and season them with sea salt. Pile half of the shrimp-garbanzo bean mixture over the greens, drizzle half of the remaining vinaigrette over the salads, and spoon 2 teaspoons of the Garlic Mayonnaise over each. Repeat, piling the remaining greens in a second layer over each salad, then the rest of the shrimp mixture. Drizzle the salads with the remaining vinaigrette and top each with 2 more teaspoons Garlic Mayonnaise. Sprinkle the salads with a pinch of cumin and a pinch of sea salt and use scissors to snip about 1 teaspoon of chives over each.

Serves 4