Uptown shrimp salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 1 | pounds | Unpeeled medium-size fresh shrimp |
| 3 | tablespoons | Sherry wine vinegar or red wine vinegar |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Grated orange rind |
| 1 | Garlic clove, crushed | |
| ⅓ | cup | Olive oil |
| 2 | Naval oranges | |
| 1 | cup | Sliced pimiento olives |
| 5 | cups | Torn Bibb lettuce |
| 5 | cups | Torn leaf lettuce |
| 2 | Green onions, sliced | |
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp, set aside.
Combine vinegar and next 3 ingredients in a large bowl; gradually add olive oil, beating well with a wire whisk. Set aside.
Peel oranges, and cut into ½-inch round slices; cut slices into quarters. Add orange, shrimp, and olives to dressing; stir gently.
Cover and chill at least 1 hour.
To serve, add lettuces and green onions to shrimp mixture; toss gently.