Dilled Shrimp Salad With Herb-Dill Dressing
Ingredients:
(Shrimp)
1 cup dry white wine
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
2 bay leaves
1 lemon, sliced
1½ pounds large shrimp, peeled and de-veined
(Herb-Dill Dressing)
3 tablespoons extra virgin cold-pressed olive oil
3 tablespoons red wine vinegar
2 tablespoons filtered or spring water
2 tablespoons fresh basil, chopped
2 tablespoons fresh dill, chopped
1 teaspoon garlic, peeled and finely chopped
1 teaspoon Dijon mustard
½ medium onion, sliced
1 large head romaine lettuce
4 ripe tomatoes, cut into wedges
6 fresh mushrooms, sliced
Fresh dill sprigs (optional)
Instructions:
Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves. To make the dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs (optional). Serves 4.
Leave a Comments