Chilled Shrimp SaladBurcu Avsar
This protein-rich dish virtually swims in antioxidants and niacin, which keeps skin healthy.
Recipe information
Yield
Makes 4 servings
Ingredients
Dressing:
1 clove garlic, chopped
1 tablespoon honey
1 teaspoon Dijon mustard
6 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
Salad:
Juice and rind from 1 lemon
1 clove garlic, crushed
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon salt
1 1/2 pound large shrimp (tail intact)
4 chunks watermelon (1 pound each), cut from the rind,
1 pound heirloom tomatoes, cut into wedges
1/3 cup crumbled feta
1/4 cup fresh basil, torn
Preparation
Combine all dressing ingredients in a blender. Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.
Nutrition Per Serving
Per serving: 431 calories
9.6 g fat
2.5 g saturated
3.7 g fiber
49.4 g carbohydrates
41 g protein
#### Nutritional analysis provided by Self
