MARINATED SHRIMP SALAD
2 quarts water
2 1/2 pounds medium size fresh shrimp, unpeeled
FOR THE DRESSING:
1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup Dijon mustard
2 tablespoons paprika
2 teaspoons sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bunch green onions, chopped
2 ribs celery, chopped
2 cloves garlic, minced
FOR SERVING:
8 cups mixed salad greens
garnishes: lemon wedges, paprika
Bring 2 quarts water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and devein, if desired. Chill
Whisk together olive oil and next 7 ingredients in a large bowl until blended; stir in green onions, celery, and garlic. Add shrimp, tossing to coat; cover and chill 3 hours.
Arrange shrimp on salad greens, and garnish, if desired.
Makes 8 servings
Source: Caroline Kennedy, Lighthouse Point, Florida in Southern Living magazine, July 1999
2 quarts water
2 1/2 pounds medium size fresh shrimp, unpeeled
FOR THE DRESSING:
1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup Dijon mustard
2 tablespoons paprika
2 teaspoons sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bunch green onions, chopped
2 ribs celery, chopped
2 cloves garlic, minced
FOR SERVING:
8 cups mixed salad greens
garnishes: lemon wedges, paprika
Bring 2 quarts water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and devein, if desired. Chill
Whisk together olive oil and next 7 ingredients in a large bowl until blended; stir in green onions, celery, and garlic. Add shrimp, tossing to coat; cover and chill 3 hours.
Arrange shrimp on salad greens, and garnish, if desired.
Makes 8 servings
Source: Caroline Kennedy, Lighthouse Point, Florida in Southern Living magazine, July 1999
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