Spring Shrimp Salad Recipe

Save to Favorites

Post a Comment

Print Recipe

Email Recipe

Spring Shrimp Salad

Rating:

Category: Shrimp

6 Servings
By: Unknown

Rate this recipe:

More Shrimp Recipes :

» Grilled Barbecue Shrimp

» Shrimp and Tasso Pasta in Olive Oil

» Shrimp Lemon Pepper Linguini

» Garlic Buttered Shrimp

» Shrimp Vegetable Combo

» Spicy Fried Shrimp

» ITALIAN SHRIMP BROCHETTES

» Bacon Wrapped Jalapeno Shrimp

» Margarita Shrimp

Ingredients:

SALAD:

10 Asparagus spears, first 4 inches cut in 1 in. pieces save rest for soups, etc.
1 Carrot, cleaned and sliced diagonally
1 tbsp Olive oil
2 tbsp Water
6 Onions, green, sliced diag.
1/4 lb Snow peas
1/2 Red pepper, slivered
1/4 lb Mushrooms, sliced
Cherry tomatoes
1/4 lb Fettuccine, cooked, cooled
16 large Shrimp, shelled and deveined
2 tbsp Olive oil
2 Garlic cloves, minced
1 tsp Dill
1 tsp Salt
Juice of 1 lemon
6 cup Salad greens, mixed

DRESSING:

1/2 cup Olive oil, light
1/4 cup Sesame oil
1/4 cup Rice vinegar
1 1/2 tbsp Soy sauce
4 drop Hot chili oil
1/2 tsp Sugar
Juice of 1 lemon
Salt and pepper to taste

Instructions:

Saute asparagus and carrot in oil and water for 2 minutes. Add green onions and snow peas and cook until crisp tender. Drain vegetables. Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt and lemon juice. Cook until shrimp is done. Add to vegetable mixture. For dressing: Blend all ingredients. Pour on shrimp mixture; refrigerate at least 1 hour. When ready to serve, divide greens between 6 plates and top with shrimp and vegetable mixture.

Per serving: Calories - 401 Protein - 12g Carbohydrate ~ 13g Fat - 35g ( 5 sat., 22 monounsat., 6 polyunsat. ) Cholesterol - 74mg Sodium - 799mg

NOTE: For a low-fat version, substitute olive oil spray for the olive oil and nonfat yogurt for the light olive oil called for in the dressing. Don't be put off by the long list of ingredients, it's simple to put together.

Recipe Comments :