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Tandoori Shrimp Salad With Curry Vinaigrette

Barbecue.Master's picture
  Tandoori shrimp 1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)
  Mixed salad greens 8 Cup (128 tbs)
  Tomatoes 2 Large, cut into wedges
  Carrots 2 , cut into strips
  Celery stalks 2 , cut into strips
For curry vinaigrette
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Minced green onions 2 Tablespoon
  Minced fresh garlic 1 Teaspoon
  Curry powder 1 Tablespoon
  Brown sugar 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Prepare the Tandoori Shrimp.
Meanwhile, prepare the vinaigrette by whisking together all ingredients.
Toss the salad greens with 1/4 cup of the vinaigrette.
Mound the lettuce on serving plates.
Top with Tandoori shrimp, tomatoes, carrots and celery.
Drizzle more dressing to taste over all.

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