Scampi Salad Appetizer Recipe
(Available after 4:30 pm)
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Ingredients
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Scampi (shrimp) and marinade
Salad base and vegetables
Dressing
Garnish
Method
Scampi (shrimp) and marinade
Prepare shrimp and marinade
Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp white wine, minced garlic, smoked paprika, red pepper flakes, 1 tsp salt and 1 tsp black pepper. Add shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (do not exceed 30 minutes to avoid texture changes).
Cook shrimp
Heat a large skillet over medium-high heat. Add a drizzle (about 1 tsp) of olive oil. When hot, add shrimp in a single layer (cook in two batches if needed). Sear 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and allow to cool slightly. Reserve any pan juices.
Salad base and vegetables
While shrimp is marinating or cooking, assemble the salad base: place mixed baby greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, rinsed capers and chopped parsley. Toss gently to combine.
Dressing
Make the dressing by whisking together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp Dijon, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp honey, 1/2 clove minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or seasoning as needed. If the dressing is too thick, add up to 1 tsp water to reach desired consistency.
Dress the salad: toss the salad base with about two-thirds of the dressing until lightly coated. Reserve the remaining dressing for serving or drizzling over plated portions.
Assembly and garnish
Arrange dressed greens on a serving platter or divide among 4 appetizer plates (approximately 1 cup greens per serving).
Place 4–5 warm cooked shrimp atop each portion (divide shrimp evenly). Spoon any reserved pan juices over the shrimp for extra flavor.
Drizzle a small amount of the reserved dressing over the shrimp and salad if desired. Sprinkle 1/2 tbsp grated Parmesan over each plate and finish with a squeeze of lemon from the wedges.