Italian Shrimp Salad
Ingredients:
2 tablespoons olive oil
½ cup tiny-diced red onion
½ teaspoon minced garlic
2 large red peppers, roasted (see note), peeled, cut into 1/3-inch dice
1 tablespoon honey
2½ teaspoons red wine vinegar
¾ cup finely grated pecorino cheese
3 tablespoons drained small capers
1 pound cooked frozen peeled shrimp (21-25 count), thawed, tail-shell removed, shrimp split lengthwise
Salt
Red pepper flakes
Boston lettuce leaves, for serving
Directions:
Heat oil in 8-inch nonstick skillet over medium-high heat. When hot, add onion and garlic. Cook until onion is softened, stirring often, about 3 minutes.
Add roasted peppers. Cook until heated through, about 30 seconds. Transfer to bowl. Add honey, vinegar, cheese, capers and shrimp. Toss until well mixed. Adjust seasoning. Can be made a day ahead and refrigerated.
To serve, add salt and red pepper flakes and toss well; adjust seasoning. Serve chilled, attractively arranged on lettuce leaves. Makes 4 to 6 servings.
Note: To roast red peppers, cut pepper off in flat slabs and discard core. Place single layer, skin side up, on baking sheet lined with foil. Broil about 5 inches from heat source. Cook until skin is entirely black, then wrap in foil lining until cool. Use your hands to remove and discard skin.
PER SERVING: Cal 147 (55% fat) Fat 9 g (4 g sat) Fiber 1 g Chol 56 mg Sodium 656 mg Carb 6 g Calcium 199 mg
Ingredients:
2 tablespoons olive oil
½ cup tiny-diced red onion
½ teaspoon minced garlic
2 large red peppers, roasted (see note), peeled, cut into 1/3-inch dice
1 tablespoon honey
2½ teaspoons red wine vinegar
¾ cup finely grated pecorino cheese
3 tablespoons drained small capers
1 pound cooked frozen peeled shrimp (21-25 count), thawed, tail-shell removed, shrimp split lengthwise
Salt
Red pepper flakes
Boston lettuce leaves, for serving
Directions:
Heat oil in 8-inch nonstick skillet over medium-high heat. When hot, add onion and garlic. Cook until onion is softened, stirring often, about 3 minutes.
Add roasted peppers. Cook until heated through, about 30 seconds. Transfer to bowl. Add honey, vinegar, cheese, capers and shrimp. Toss until well mixed. Adjust seasoning. Can be made a day ahead and refrigerated.
To serve, add salt and red pepper flakes and toss well; adjust seasoning. Serve chilled, attractively arranged on lettuce leaves. Makes 4 to 6 servings.
Note: To roast red peppers, cut pepper off in flat slabs and discard core. Place single layer, skin side up, on baking sheet lined with foil. Broil about 5 inches from heat source. Cook until skin is entirely black, then wrap in foil lining until cool. Use your hands to remove and discard skin.
PER SERVING: Cal 147 (55% fat) Fat 9 g (4 g sat) Fiber 1 g Chol 56 mg Sodium 656 mg Carb 6 g Calcium 199 mg
