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Shrimp Salad Vinaigrette

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Ingredients
  Red bell pepper 1 Medium
  Green bell pepper 1 Medium
  Olive oil/Vegetable oil 2 Teaspoon
  Shelled and deveined shrimp 1⁄2 Pound (Tail Feathers Left On)
  Garlic cloves 2 Small, minced
  Quartered artichoke hearts 9 Ounce, frozen, drained and cooled (1 Package, Cooked According To Package Directions)
  Thinly sliced scallions 1⁄2 Cup (8 tbs) (Green Onions)
  Balsamic vinegar/Red wine vinegar 2 Tablespoon
  Chopped italian flat leaf parsley 1 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Lettuce leaves 4
Directions

1. Preheat broiler. On baking sheet lined with heavy-duty foil broil peppers 3 inches from heat source, turning frequently, until charred on all sides; let stand until cool enough to handle. Peel peppers; remove and discard stem ends and seeds. Cut peppers into strips.
2. In 9-inch nonstick skillet heat oil; add shrimp and garlic and cook over high heat, stirring frequently, until shrimp just turn pink, about 2 minutes. Add bell pepper strips and remaining ingredients except lettuce and cook, stirring occasionally, until thoroughly heated, about 3 minutes.
3. Line serving platter with lettuce and top with shrimp mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Broiled
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Party, Healthy

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