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Ingredients
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Shrimp & Marinade
Spring Salad
Dressing
Garnish & Finish
Method
Shrimp & Marinade
- 1
Prepare Shrimp
Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation; remove shells if still attached. Use a small knife to devein if necessary.
- 2
Make Marinade
In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, smoked paprika, red pepper flakes, 1 tsp sea salt and 1/2 tsp black pepper until combined.
- 3
Marinate
Place shrimp in a shallow dish or resealable bag. Pour marinade over shrimp and toss to coat evenly. Refrigerate and let marinate 15–30 minutes (no longer than 30 minutes to avoid "cooking" the shrimp with acid).
- 4
- 5
Dressing
- 6
While shrimp rests, make the dressing. In a small bowl or jar whisk together 3 tbs olive oil, 1.5 tbs white wine vinegar, 1 tsp Dijon, 1 tsp honey, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp pepper until emulsified. Taste and adjust seasoning.
Spring Salad
- 7
Assemble salad components in a large bowl: combine 4 cups mixed spring greens, sliced cucumber, sliced radishes and pea shoots. Gently toss with half of the dressing to lightly coat (reserve remaining dressing).
- 8
- 9
Top with Shrimp: Arrange the grilled shrimp over the salad in a decorative pattern. Drizzle any resting juices from the shrimp over the top and finish with remaining dressing as needed.