Shrimp & Roasted Pepper Salad

By á-4084

This delicious and easily prepared Shrimp & Roasted Pepper Salad is a lighter and healthier version of the classic Italian roasted-eel salad. The roasted red bell peppers adds a wonderful smokey flavor.

Ingredients

• 1 large red bell pepper
• 16 medium shrimp, peeled, deveined, and steamed
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons extra-virgin olive oil
• Juice of half a lemon
• Salt and freshly ground black pepper, to taste

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Preheat oven to 500˚F.

Put pepper in a small pan, and place in oven to roast until the skin is charred and the flesh has softened, 15–20 minutes. Set aside pepper, and when cool enough to handle, remove and discard skin, stem, and seeds, then cut flesh lengthwise into 1⁄4"-wide strips.

Mix together peppers, shrimp, parsley, mint, oil, and lemon juice in a medium bowl. Season with salt and pepper. Set aside for 30 minutes before serving at room temperature.