Make this easy summer salad for lunch or dinner. It’s fresh and spicy. I used piment d’espelette, but any type of hot spice will do. I also love using harissa. I used a milder one, but feel free to turn up the heat with a spicy one when making this salad dressing. To me, Harissa is my new Siracha!
I hope you enjoy!
Marinated Shrimp Salad
Adding Piment d'espelette adds a nice touch of heat
Ingredients
- 1 lb shimp in shell
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 juice of lemon and zest
- 1 tbsp honey
- 2 tsp pimen d'espelette if none-add a bit of cayenne
- salt and pepper
Salad dressing
- 1 tbsp mayonaise
- 2 tbsp mild harissa
- 1/4 cup olive oil
- 2 tsp honey
- 1 tbsp chopped parsley
Salad
- 3 stalks celery sliced
- 2 green onions/scallions sliced on a bias- diagonally
- 1/2 fennel bulb plus the frawns
- 1 tbsp celery leaves
- 3 small cucumbers sliced in rounds
- 1 small carrot ribbons-made with peeler
Instructions
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Add all salt and pepper to shrimp and mix all ingredients- let marinate for 15 minutes before grilling.
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Turn oven on to 400 degrees F and place sheet tray in Place each shrimp on hot sheet tray and cook for 7 minutes, toss rest of marinade on the shrimp and cook for 4 more minutes.
Serve hot or cold
For salad part
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Mix the honey, harissa and mayo together, drizzle in the olive oil and whisk till it's emulsified. Add salt and pepper to taste. Add all the veggies minus the lettuce.
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Place lettuce leaves down, add veggies then top with shrimp. Finish with more piment d'espelette, salt and pepper, parsley and lemon zest. This also goes well with a side of corn on the cob.
Hi I’m Karine. This photo is me goofing off, trying to be the mid-century housewife in our kitchen in California. We now live in Detroit, Michigan –a big change and a bigger kitchen! But no matter where I live food and cooking remains my passion. I hope I can motivate you, give you ideas or share with each other food stories, cooking dreams and goals.