Salad - Shrimp 'Roasted Red Pepper & Basil

By Kwasome

**This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.

Ingredients

• 1 lb extra-large shrimp (21-25), peeled, deveined, and tails removed
• 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
• 5 sprigs fresh parsley leaves
• 1 tsp whole black peppercorns plus ground black pepper
• 1 Tbs sugar
• Table salt
• 1/4 cup mayonnaise
• 3 Tbs chopped fresh basil
• 2 tsp drained capers , rinsed
• 1 small shallot , minced fine (about 2 tablespoons)
• 1/3 cup thinly sliced jarred roasted red peppers

Details

Servings 4

Preparation

Step 1

1 Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
2 Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
3 Whisk together mayonnaise, basil, capers, shallot, peppers, and remaining tablespoon lemon juice in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.