Shrimp Salad With Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Shrimp Salad with Lemon Vinaigrette Ingredients:
1 pound shrimp, peeled, deveined |
2 tablespoon olive oil |
1 teaspoon smoked paprika |
1 teaspoon salt |
1 item head green cabbage, cored, shredded |
1 item bunch red radishes, sliced thin |
2 item celery ribs, sliced thin |
3 item scallions, including tops, sliced |
1 item bunch young watercress, tough stems removed |
1 item head belgian endive, stem end trimmed, leaves separated |
1 cup grapeseed oil or extra-virgin olive oil (for dressing) |
3 tablespoon lemon juice (for dressing) |
1 tablespoon red- or white-wine vinegar |
1 item shallot, minced |
1 item coarse salt (optional) |
1 item freshly ground pepper |
http://www.essence.com/recipes |
Directions:
1. In large bowl, combine shrimp, oil, paprika and salt.
2. Heat large nonstick skillet over medium-high heat.
3. Add half of the shrimp; saute until they turn pink and are opaque throughout, about 3 minutes.
4. Transfer to large bowl; cook remaining shrimp.
5. Set aside to cool.
6. Optional garnishes: lettuce leaves or radicchio leaves.
7. Meanwhile, to make dressing, combine all ingredients in blender; process until smooth. Add to shrimp: cabbage, radishes, celery, scallions and water-cress; drizzle salad with dressing.
8. Toss lightly to mix and coat. Serve atop endive, lettuce and radicchio.
9. /recipes/
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