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Old 09-21-2005, 12:04 PM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Italian Shrimp Salad

Italian Shrimp Salad


2 tablespoons olive oil
cup tiny-diced red onion
teaspoon minced garlic
2 large red peppers, roasted (see note), peeled, cut into 1/3-inch dice
1 tablespoon honey
2 teaspoons red wine vinegar
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
Red pepper flakes
Boston lettuce leaves, for serving


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

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