I put this recipe together for my country club ladies, and served it at yesterday's Sunday brunch. The plates came back to the kitchen, clean. It is a simple recipe to assemble, and can be made several hours in advance. It has a light, refreshing dressing that is perfect for a Mid-Summer evening out by the pond, with some...
Provided by Andy Anderson !
Categories Other Salads
Time 1h5m
Number Of Ingredients 21
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. THE SHRIMP
- 4. Place a rack in the middle position, and preheat the oven to 400f (205c).
- 5. Toss the shrimp with the olive oil, and a bit of salt and pepper.
- 6. Place on a parchment-lined baking sheet, fitted with a wire rack.
- 7. Place in the oven, and cook through, about 5 - 7 minutes.
- 8. Remove from the oven, allow to cool, and then chop into bite-sized pieces.
- 9. THE SAUCE
- 10. Add all the sauce ingredients together.
- 11. Toss in the shrimp, and coat with the sauce.
- 12. Chef's Note: Do a final tasting for seasoning. I usually find it needs a bit more salt.
- 13. Place in the fridge for a minimum of 1 hour.
- 14. PLATE/PRESENT
- 15. Place the shrimp on a nice fresh bed of lettuce, garnish with fresh dill, and serve. Enjoy.
- 16. Keep the faith, and keep cooking.
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