|
This is another dish we love for hot summer nights when you don't
want to cook. You can cook the shrimp in the cool of the morning,
whisk up the vinaigrette, and savor the meal in the evening. Serve
with fresh raw vegetables on the side and good crusty bread.
- 1 pound shrimp, peeled, cooked and deveined
- 1/4 cup either Cheshire Garden Lemon
Italia or Cheshire Garden Purple Basil and Garlic Vinegar
- 1/4 cup Cheshire
Garden Farmhouse Garlic Mustard
- 1 tablespoon prepared
horseradish
- 2 teaspoons paprika
- 3 garlic cloves, minced or chopped
- 1/4 teaspoon hot cayenne
pepper
- 1/2 cup olive oil
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup sweet red pepper such
as bell or Italia, finely chopped
- 2 tablespoons fresh chives,
finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 small head
Boston lettuce, washed and spun dry
Place shrimp in a shallow dish.
Whisk together vinegar, mustard, horseradish, paprika, garlic,
and hot pepper. Add oil gradually to thicken. Stir in celery, onion,
sweet pepper and herbs.
Coat shrimp with enough dressing to cover and chill for at least
2 hours.
Divide lettuce onto four plates. Arrange shrimp upon lettuce.
Pass remaining dressing separately.
Serves 4 at lunch, 2 to 3 at dinner
I've expanded upon this recipe by serving it (as given) tossed
with bow tie pasta (farfalle) instead of over lettuce when stumped
for a pot-luck dish. One half box of pasta is ideal.
|
