Wednesday, March 7, 2012
Shrimp Salad with French Dressing.
I love Haas avocados, french dressing and hard boiled eggs. Put them together and I'm very happy.
1 10 oz can tomato soup
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/3 cup sugar
1 1/2 cups olive oil
1 1/2 teaspoons salt
1/2 teaspoon paprika
1 tablespoon Worcestershire
1/2 teaspoon pepper
1 teaspoon minced onion
1 teaspoon Dijon mustard
1 clove garlic, minced
12 large shrimp, deveined and shelled
salt and pepper, to taste
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon lime juice
4 large handfulls of mixed greens
1 red pepper, julienned
4 green onions, sliced
2 ripe avocados, peeled and sliced
4 hard cooked eggs, peeled and quartered
In a quart sized mason jar, add all French dressing ingredients. Shake vigorously to combine. Use immediately, or store in the refrigerator up to a month.
In a small bowl, add the shrimp, salt and pepper, garlic, olive oil and lime juice.
Toss to coat.
Allow to marinate for 20-25 minutes.
Meanwhile heat a pan over medium-high heat.
Pour in a small amount of olive oil add the shrimp. Sear for 1 minute and flip. Grill for 1-2 minutes longer. Remove to a plate and allow to cool slightly.
To assemble the salad, add the greens, red pepper and green onions to a large bowl. Add 1/4 cup of French dressing and toss lightly to coat.
Plate the greens on 2 large plates. Divide the shrimp, avocado and hard cooked eggs onto each plate. Serve with extra dressing, if desired.
Makes 2 Servings.