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Dilled Shrimp Salad with Herb-Dill Dressing


Had this at Hal and Annie's Beach House!

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  • 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)



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.

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