Recipe: Foster's Market Shrimp Salad with Lemon-Dill Vinaigrette

SHRIMP SALAD WITH LEMON-DILL VINAIGRETTE

1/2 pound sugar-snap peas (if available*)
1 red bell pepper, cored, seeded and julienned
3 green onions, trimmed and thinly sliced
3 carrots, peeled and julienned
2 tablespoons chopped fresh dill
2 tablespoons peeled, julienned fresh ginger
1 bunch watercress, washed, drained and stems removed
Lemon-dill Vinaigrette (recipe follows)
1 pound fresh, cooked Pacific shrimp
Salt and freshly ground black pepper (to taste)
FOR SERVING:
sliced or quartered local tomatoes or a bed of fresh, baby greens

In a large salad bowl, combine the sugar-snap peas, bell peppers, green onions, carrots, fresh dill, fresh ginger, watercress and 1 cup of the vinaigrette. Toss well. Add the shrimp and toss again, then season with salt and pepper, to taste. May refrigerate until ready to serve.

Serve on top of sliced or quartered local tomatoes or on a bed of fresh, baby greens.

LEMON-DILL VINAIGRETTE
(Makes about 1 1/2 cups vinaigrette)

Whisk together:
1/4 cup red or white wine vinegar
grated zest and juice of 2 lemons
2 tablespoons peeled and grated fresh ginger
2 tablespoons chopped fresh dill
scant 1/2 teaspoon salt
about 1/4 teaspoon freshly ground black pepper
Slowly whisk in:
1/2 cup canola or safflower oil
1/4 cup olive oil

Add additional salt and freshly ground black pepper, to taste.

*If sugar-snap peas are unavailable, substitute either 2 cups sliced celery or 2 cups peeled and sliced cucumbers.

Makes 4 servings
Adapted from source: The Foster's Market Cookbook by Sara Foster with Sarah Belk King