Warm Shrimp Salad with Ginger-Tarragon Dressing

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Click To Enlarge Photo: Saxon Holt

For the dressing:
2 large cloves garlic, minced
2 shallots, minced
2 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh ginger
1/4 cup fresh lime juice
3 Tbs. white wine vinegar
1 Tbs. soy sauce
1/2 cup olive oil
1 Tbs. sesame oil

For the salad:
1 lb. large raw shrimp, peeled
2 heads crisp lettuce like batavian, preferably one green and one red
1 bunch arugula
1/2 each, red and yellow sweet pepper, sliced into thin strips

4 servings

Combine the dressing ingredients in a blender or food processor and mix until well blended. Marinate the shrimp in 3 Tbs. of the dressing for 30 min. Arrange the greens in a large salad bowl. In a skillet heat 1 Tbs. of the remaining dressing. Add the shrimp and stir-fry quickly over medium-high heat, 1 to 2 min. or until no longer translucent. Scatter the hot shrimp on the greens and garnish with pepper strips Pour the remaining dressing over the salad. Toss well and serve.

Recipe by Renee Shepherd
February 1998
from issue #13

posted in: Lettuce, salad, dressing