Ingredients for Saturday Night Shrimp Salad
- Fresh Shrimp
- Vanilla Extract
- Lemon, Juice Of
- 2 tablespoons olive oil
- Baby Carrots
- Fresh Green Beans
- Greens
- Sherry Wine Vinegar
- 1 shallot, minced
- 1 tablespoon walnut oil (or other nut oil)
- Tomatoes
- Hardboiled Egg
- Fresh Herbs
- 1/4 cup chopped hazelnuts, toasted
- Sea Salt
- Ground Pepper
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How to Make Saturday Night Shrimp Salad
- Preheat grill or grill pan to medium-high heat.
- In a bowl, toss shrimp with the juice of half the lemon (about 1 tablespoon), vanilla extract, and 1 tablespoon of olive oil. Season with salt and pepper.
- Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
- Remove shrimp from grill and let cool to room temperature.
- Blanch carrots and green beans in boiling salted water for 1 minute. Immediately transfer to an ice bath to stop cooking. Drain well and set aside.
- Tear or slice field greens into thin strips.
- In a small bowl, whisk together white wine vinegar, the juice of the remaining lemon half, and minced shallot. Let stand for 15 minutes to allow flavors to meld.
- In a large bowl, whisk together the remaining 1 tablespoon olive oil and walnut oil with the vinegar mixture.
- Add the cooled shrimp, blanched vegetables, chopped egg, and fresh herbs to the large bowl. Gently toss with half of the vinaigrette.
- Season with salt and pepper to taste.
- Add the remaining vinaigrette if needed, tossing gently to combine.
- Sprinkle with toasted hazelnuts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
28g
Carbs
2g
