Shrimp Salad "Niçoise"
Ingredients
- 16 or more medium shrimp (peeled and de-veined, tails left on)
- Romaine Butter lettuce would have been my preference
- 1/3 cup flat-leaf parsley chopped
- 1 1/2 cups green beans
- 1/2 lb baby potatoes I used a mix of colors
- 1/2 red pepper julienned
- 1/2-1 avocado sliced
- 1/2 cup Niçoise olives I used Kalamata
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- Crumbled feta optional
For the vinaigrette:
- 1/4 cup olive oil
- 1 garlic clove crushed
- 1 Tablespoon Dijon mustard I used stone ground
- 2 Tablespoons white wine vinegar
- Juice of 1/2 a lemon reserve the other half of lemon
- 1 dash cayenne
- Sea salt and pepper to taste
Instructions
- Combine ingredients for vinaigrette by shaking in a small jar or whisking in a bowl. Set aside.
- Par-boil the potatoes, cool, and halve or quarter depending on your preference.
- Sauté the potatoes in a bit of olive oil until slightly browned. Set aside.
- Blanch the green beans, drain, and set aside.
- Chop the red pepper, parsley, and avocado.
- Wash and tear enough lettuce to cover two plates.
- In a Tablespoon of melted butter, sauté the shrimp until pink (do not overcook).
- Arranged potatoes, green beans, red pepper, avocado, parsley, and shrimp.
- Dress with vinaigrette, another squeeze of lemon, and crumbled feta.