Dilled Shrimp Salad with Herb-Dill Dressing

Had this at Hal and Annie's Beach House!

Dilled Shrimp Salad with Herb-Dill Dressing
Dilled Shrimp Salad with Herb-Dill Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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.

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