Herbed Shrimp Salad Recipe on Endive Spears
- PREP 15min
- COOK 10min
- TOTAL 25min
Shrimp is excellent, but chicken, lobster and crab will all work nicely. The dressing below is versatile, too. Use it as a vegetable dip or salad dressing. You will need lime for both the shrimp and dressing. The dressing calls for lime zest, it is best to remove the zest before juicing the lime.
You Will Need
Shrimp
1 pound shrimp, shelled and deveined
2 tablespoons olive oil
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
2 tablespoons lime juice
Salad
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon lime zest
1 tablespoon lime juice or more to taste
1 tablespoon chopped tarragon leaves
2 teaspoons chopped mint leaves
3 tablespoons chopped parsley
Salt and fresh ground black pepper
3 medium-size endive, leaves pulled apart
Directions
Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Toss the shrimp with olive oil, salt, and the pepper. Tumble shrimp onto the baking sheet and spread into one layer. Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. Immediately toss with lime juice.
Meanwhile, make the dressing. In a large bowl, stir the sour cream, mayonnaise, lime zest, lime juice, herbs, a pinch of salt and a few grinds of black pepper. Or use a food processor to blend. Taste then adjust with salt, pepper or more lime juice.
Chop the shrimp into bite-size chunks then add to the bowl with dressing. Toss then serve spooned onto endive leaves.