5/28/13 - Summer Salad and Shrimp

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Seared Shrimp


8(6 to 8 inch) bamboo skewers

16 jumbo deveined, peeled shrimp

Salt and pepper

1 lemon zested and juiced

2 tablespoons chopped flat leaf parsley, a handful

1 tablespoon extra virgin olive oil, 1 turn of the pan


Preheat a large non stick skillet over medium high to high heat.

On bamboo skewers, thread 4shrimp on 4 skewers. Season the shrimp skewers whit salt and peppers on both side .Combine lemon zest and parsley in a small dish. Sprinkle combine herbs over the shrimp and rub. Add a ½ a turn of the pan of extra virgin olive oil(1 ½ teaspoon) to the hot skillet and sear the shrimps.3 minutes on each side or until curled and pink. Squeeze the juice of ½ lemon over the pan and remove to a warm platter. Return pan to heat and add remaining oil. Cook scallops 3 to 4 minutes on each side until caramel in color. Squeeze the juice of ½ lemon over the pan and transfer shrimp to the platter

Seafood Summer Entrees Salad

Vinaigrette for Green Salad


1 teaspoon Dijon mustard

1 teaspoon minced fresh garlic

3 tablespoon champagne vinegar

Kosher salt and freshly ground black pepper

½ cup good olive oil

Salad mix or mesclun mix for 6to 8 people


In a small bowl, whisk together the mustard, garlic, vinegar, 1 tea spoon salt, and ½ teaspoon pepper.

While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired a serve