Shrimp Salad with Lemon-Herb Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve on top of a bed of mixed greens, couscous, or rice, or use in Shrimp and Crunchy Vegetable Spring Rolls. Prep: 20 minutes, Cook: 3 minutes. Ingredients:
2 quarts water |
3 bay leaves |
2 tablespoons white or white wine vinegar |
2 pounds jumbo fresh shrimp, unpeeled |
1 red bell pepper, julienned |
3 green onions, trimmed and cut lengthwise into 2-inch-long thin strips |
3 carrots, peeled and julienned |
1 cucumber, partially peeled (striped) and julienned |
1/2 pound sugar snap peas, blanched |
3/4 cup lemon-herb vinaigrette |
sea salt, to taste |
freshly ground black pepper, to taste |
Directions:
1. Combine first 3 ingredients in a large pot, and bring to a boil. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel and devein shrimp, leaving tails on.
2. Combine bell pepper and next 5 ingredients in a large bowl; add shrimp. Add sea salt and pepper, and toss lightly to mix. Serve immediately, or chill up to 24 hours.
3. *To save time, substitute peeled, cooked shrimp from your supermarket's seafood section and proceed with step 2.
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