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.

French Dressing:
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.

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