Spicy Lemon Shrimp Salad
This salad is so light and refreshing for a warm summer day. The marinade makes a nice dressing for the greens too.
Bahan-bahan
- 1 cup water
- 1 cup dry white wine
- 1 whole bay leaf
- 18 jumbo shrimp, (peeled & de-veined)
- 1 small red bell pepper, (seeded & thinly sliced)
- 1 small red onion, (thinly sliced)
- 1/2 cup pitted black olives, (halved)
- 1 medium lemon, (peeled & thinly sliced)
- 6 cups mixed greens
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, (minced)
- 1 tablespoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh parsley
Langkah-langkah
- Combine the water, wine and bay leaf in a 2-quart saucepan and bring to a boil. Add the shrimp. Reduce the heat and cook for 3 to 5 minutes, or until the shrimp are pink on the outside and just cooked in the center. Remove with a slotted spoon to a bowl.
- Immerse the red pepper in the shrimp-cooking liquid and simmer for 1 minute over medium-heat. Remove with a slotted spoon and drain. Add the red pepper to the bowl of shrimp along with the onion, olives and sliced lemon.
- In a separate bowl, combine the marinade ingredients and pour over the shrimp mixture.
- Refrigerate for at least 4 hours. Remove the shrimp from the marinade, drain, and serve on 6 plates that are lined with salad greens. Add pieces of red pepper, onion and olives on top of the salad. Drizzle desired additional marinade onto the salad.
Nutrisi
395 kcal
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