Shrimp and Citrus Salad
2 lbs shrimp, peeled, deveined and cooked
4 oranges, peeled and sectioned
¼ cup flat-leaf parsley
2 green onions, chopped (white and pale green parts)
1/4 cup olive oil
1 orange, zest and juice
1 tablespoon Dijon mustard
1 tablespoon honey honey
¼ teaspoon kosher salt
¼ teaspoon fresh ground pepper
To make the dressing: place all dressing ingredients in a bowl and whisk to combine. Refrigerate until ready to use.
Place the shrimp and remaining salad ingredients in a large bowl. Toss with the citrus dressing.
To cook the shrimp, bring a large pot of water to a boil. Add salt and a lemon (quartered) to the pot. Add the shrimp and simmer for 3-5 minutes. Drain and allow shrimp to cool slightly before peeling. You may opt to devein the shrimp before you boil. If you choose to do so, simple use a knife or de-veiner to remove the vein that runs along the back, keeping the shell attached.
You can purchase raw peeled and deveined shrimp, steamed peeled shrimp, or frozen cooked shrimp to speed up your preparation time.
Tags: Entree Salads, Fish/Seafood, Summer Fresh —