This easy and refreshing shrimp salad is layered with crisp lettuce leaves, lightly dressed in our house-made vinaigrette. A green garlic yogurt sauce contrasts with sweet-tart winter citrus, giving you all the flavor of a fancy “dinner out” dish in your own kitchen. Light, balanced, fast, and satisfying: as good as it gets!
Makes 3 servings.
Active Time: 10 minutes
Total Time: 20 minutes
What You Get:
Peeled, Frozen Wild Gulf Shrimp
Green garlic yogurt sauce
Red wine vinaigrette
What You’ll Need:
Step 1: Preheat oven to 400°F. Defrost shrimp according to package instructions, rinse them in a colander and shake excess water off. Spread shrimp out onto a lined baking sheet, then drizzle with olive oil and sprinkle with salt. Bake until shrimp are pink and opaque, about 10 minutes, then let cool completely.
Step 2: While the oven heats, peel mandarins and separate into segments. Wash the lettuces and a handful of parsley leaves, place in a large bowl, add citrus and dress with about half of the vinaigrette. Toss to coat evenly.
Step 3: When shrimp are cool to the touch, mix them gently with about half the yogurt sauce. Spoon the shrimp over the salad, and serve with extra dressing on the side.
Contains: milk, crustacean shellfish.
Note: the shrimp will arrive frozen. Thaw overnight in the refrigerator, or for same-day use, submerge sealed shrimp package in a bowl of cold water and change out the water every 15 minutes until shrimp are thawed (it should take less than an hour).