Recipe

Shrimp Salad With Lemon Vinaigrette Recipe

Add Step-by-Step Photos	Essence_magazine / All my dishes 10 months, 2 weeks ago Shrimp Salad with Lemon Vinaigrette Servings:8	Essence_mag
	shrimp saladwithlemonvinaigrette

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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

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Directions

In large bowl, combine shrimp, oil, paprika and salt.

Heat large nonstick skillet over medium-high heat.

Add half of the shrimp; saute until they turn pink and are opaque throughout, about 3 minutes.

Transfer to large bowl; cook remaining shrimp.

Set aside to cool.

Optional garnishes: lettuce leaves or radicchio leaves.

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.

Toss lightly to mix and coat. Serve atop endive, lettuce and radicchio.

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