Dilled Shrimp Salad with Herb-Dill Dressing

By á-1046

Had this at Hal and Annie's Beach House!

Ingredients

• Shrimp
• 1 c. dry white wine
• 1 t. mustard seeds
• 1/4 t. red pepper flakes
• 2 bay leaves
• 1 lemon, sliced
• 1 1/2 pounds large shrimp, peeled and deveined
• Herb-Dill Dressing
• 3 T. extra virgin olive oil
• 3 T. red wine vinegar
• 2 T. water
• 2 T. chopped fresh basil
• 2 T. chopped fresh dill
• 1 t. finely chopped garlic
• 1 t. Dijon mustard
• 1/2 medium onion, sliced
• 1 large head romaine lettuce
• 4 ripe tomatoes, cut into wedges
• 6 fresh mushrooms, sliced
• fresh dill sprigs (optional)

Preparation

Step 1

To make the shrimp: 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 2-3 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 herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Cover, and refrigerate until well-chilled.

Serve the shrimp mixture on romaine lettuce leaves and surround with tomato wedges and mushroom slices. Garnish with dill sprigs, if using.