This is the salad Michelle and I made the other day. The dressing turned out quite nice, taking on a bit of the shrimp flavor, but having enough bite to spark up the mixed greens. Red bells always add that bit of color I’m looking for, and the crunch and antioxidants they provide are an added bonus. The perfect spring and summer salad that will be made up again and again after a long day in the garden or a hectic day with tourists….
Shrimp Salad
serves 4
prep time: 30 minutes
12 ounces raw medium/large shrimp, shelled with tail on
1/4 cup olive oil
1/2 teaspoon Old Bay Seasoning
1/2 small red onion, thinly sliced
1 large clove garlic, minced
2 teaspoons grainy mustard
1 tablespoon honey
2 tablespoons white wine vinegar
2 tablespoons water
Marinate the shrimp in the olive oil and Old Bay for 15 minutes. Heat a medium sized skillet and add the shrimp along with all the oil and seasoning. Cook until pink, about a minute on each side, depending on size. Remove the shrimp to a plate, leaving the oil in the pan. Add the onion, and sauté until softened and starting to brown. Add the mustard, honey, vinegar and water. Cook until the flavors are combined, about a minute.
12 ounces mixed greens
1/2 red bell pepper, sliced into strips
Place the greens and peppers on individual plates. Divide the shrimp among the plates and drizzle with with a portion of the red onion dressing.
