Marinated Shrimp Salad
September 10, 2014
Categories: Dinner, Lunch, Main Dish, Salads, Fish/Seafood Salad, Shellfish, Shrimp, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Brunch, Fall/Autumn, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Weeknight Meals, Boil, Marinate, Refrigerator, Stove Top, Low Carbohydrate, No Eggs more
"Part of a recipe compilation for a future cookbook pamphlet...Dinner Salads for Two."
- Serving Size: 1 (920.3 g)
- Calories 735.3
- Total Fat - 45.5 g
- Saturated Fat - 6.8 g
- Cholesterol - 309.3 mg
- Sodium - 2217 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 8.7 g
- Sugars - 10.8 g
- Protein - 43.4 g
- Calcium - 282.1 mg
- Iron - 3 mg
- Vitamin C - 40.4 mg
- Thiamin - 0.4 mg
Bring the water, Shrimp & Crab Boil & salt to a boil in a 3 qt. saucepan.
Cook for 5 minutes, Add shrimp & cook 3-5 minutes or just until pink.
Rinse with cold water & cover with ice in strainer.
Peel & chill.
Prepare dressing while shrimp is chilling.
Crush together capers, anchovy filet & minced garlic with mortar and pestle.
In small bowl, whisk together with extra-virgin olive oil & balsamic vinegar.
Combine chilled shrimp, chopped onions, chopped red pepper & parsley;
Add dressing & toss well.
Cover & refrigerate for 2-3 hours.
Prepare bed of Spring Mix on 2 plates.
Using slotted spoon to drain, divide the Marinated Shrimp on the 2 plates. Arrange 1/2 of avocado and Mandarin oranges to side of Shrimp.
Sprinkle with toasted pinenuts.
Serve with Sesame Flatbread Crisps.
SUGGESTED WINE: Sauvignon Blanc
Tips & Variations
No special items needed.