Photo by Gwénaël Le Vot
Serves 4–6
Salad
1 pound large, extra large or jumbo cooked shrimp (store-bought), see chef’s tip
1 tablespoon Italian seasoning
Juice of 1 lemon
Kosher salt
Fresh ground black pepper
6 cups spring mix greens
½ English cucumber, peeled, halved and thinly sliced
1 14-ounce jar of quartered artichokes, drained
½ small red onion, thinly sliced
½ cup crumbled feta cheese
Vinaigrette:
Kosher salt
Fresh ground black pepper
3 tablespoons fresh-squeezed lemon juice
3 tablespoons red wine vinegar
1 teaspoon Italian seasoning
⅓ cup garlic-infused olive oil (or oil and 1 large garlic clove, minced)
Preparation:
In a medium bowl, add shrimp, Italian seasoning, lemon juice, salt and pepper and let marinade in the refrigerator for up to two hours. Drain and set aside. In a large bowl, add the greens, cucumber, artichoke hearts, red onions and feta.
In a small measuring cup, add salt, pepper, lemon juice, vinegar and Italian seasoning. Whisk until combined. Slowly whisk in oil until emulsified. Spread shrimp across the top of salad. Drizzle lightly with vinaigrette and serve.
Chef’s Tip:
Sizing shrimp: How many shrimp are there in a pound? It depends on the size. Use this rule of thumb:
- Super Colossal: less than 8
- Colossal: less than 15
- Extra Jumbo: 16-20
- Jumbo: 21-25
- Extra Large: 26-30
- Large: 31-35
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