Recipe courtesy of Bon Appetit.
2 quarts water
2-1/2 lbs unpeeled, medium-size fresh shrimp
1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup Dijon mustard
2 tablespoons paprika
2 teaspoons sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch green onions, chopped
2 celery ribs, chopped (I always skip)
2 garlic cloves, minced
8 cups mixed salad greens
Garnishes: lemon wedges, paprika
Bring 2 quarts water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp and devein, if desired. Chill. Whisk together olive oil and next 7 ingredients in a large bowl until blended; stir in green onions, celery and garlic. Add shrimp, toss to coat. Cover and chill 3 hours. Arrange shrimp on salad greens and garnish, if desired.
Yield: 8 servings
Cate’s Notes: I usually buy pre-cooked shrimp to save a bit of time. Instead of arranging the marinated shrimp on top of the greens, I usually mix all together. One of our favorite tried-and-true recipes.
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