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Marinated Shrimp Salad

Adding Piment d'espelette adds a nice touch of heat

Course Main Course
Cuisine French
Servings 4

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

  1. Add all salt and pepper to shrimp and mix all ingredients- let marinate for 15 minutes before grilling.

  2. 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

  1. 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.

  2. 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.