Shrimp Salad with Herb-Dill Dressing
Leigh Catlett
ingredients
- Shrimp
- 1/2 cup dry white wine
- 1/2 teaspoon mustard seeds
- 1/8 teaspoon red-pepper flakes
- 1 bay leaf
- 1/2 lemon, sliced
- 3/4 pound large shrimp, peeled and deveined
- Herb-Dill Dressing
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red-wine vinegar
- 1 tablespoon water
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon Dijon mustard
- 1/4 medium onion, sliced
- 1/2 large head romaine lettuce
- 2 ripe tomatoes, cut into wedges
- 3 fresh mushrooms, sliced
- Fresh dill sprigs (optional)
directions
- 1
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaf, 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 leaf.
- 2
To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red-wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well.
- 3
Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled.
- 4
Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
Source: TasteBook
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