La Roca’s Spicy Shrimp Salad

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Serves: 8

Spicy Lemon Vinaigrette:

  • 4 tablespoons extra virgin olive oil
  • 4 tsp Dijon mustard
  • 8 tsp rice vinegar
  • 4 tablespoons Best Foods mayonnaise
  • 8 tsp fresh lemon juice without seeds
  • 4 tsp lemon zest
  • 8 tsp fresh orange juice, make sure the juice is sweet
  • 4 tablespoons chopped fresh basil
  • 4 tablespoons chopped fresh mint
  • 4 tablespoons sliced Kalamata olives
  • 1 tablespoons of capers
  • 1 large Jalapeno, roasted, peeled and thinly sliced
  • Salt & fresh ground pepper to taste
  • Wisk all the ingredients in a small bowl, season with salt & pepper and set aside
  • 40 cold large shrimp poached in white wine
  • 20 sweet mini peppers de-stemmed, sliced in half lengthwise, and seeded (if needed)
  • 2 ½ cups of feta cheese loosely packed / about 1/3 of a cup per person
  • Romaine lettuce
  • Garnish with avocado & tomato slices

A Day Ahead

Leaving the shrimp with the shell on but removing the vein, marinate the shrimp in white wine making sure there is enough wine to cover the shrimp well. To the wine add about 1/3 cup of whole peppercorns and 6 bay leaves. It is best to marinate the day ahead but if you are short on time marinate for a minimum of 4 hrs.

Cook shrimp in the wine with the peppercorns, & bay leaves. Once shrimp begins to turn pink remove from wine mixture and set aside to cool. Once shrimp is cool remove the shell and butterfly the shrimp. Toss shrimp and sweet mini peppers with spicy vinaigrette and feta cheese and serve over a bed of lettuce.

Mama Bon says: Garnish salad with avocado & tomato slices! Buen Apetito



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