Cold Shrimp Salad Recipe with Orange Vinaigrette
While most traditional seafood salads have a creamy base, this recipe for shrimp salad uses orange vinaigrette to brighten the flavors of the shrimp. It's an elegant and fresh dish, and is perfect for an appetizer or to start off a summer BBQ.
The recipe here makes green salad with a shrimp topping, but you can also skip the greens and combine the rest of the ingredients to make a fresh shrimp summer appetizer.
3 tablespoons white wine vinegar
1 clove of garlic, minced
1 teaspoon fresh parsley, chopped
1 teaspoon white sugar
1 1/2 teaspoons orange peel, grated
3 tablespoons olive oil
2 navel oranges
1 pound cleaned and cooked shrimp
5 cups each Bibb lettuce and iceberg lettuce, chopped
2 scallions, sliced
Directions: In a large bowl, use a whisk to combine the vinegar, garlic, parsley, sugar and orange peel. Slowly drizzle in olive oil and continue whisking to form the vinaigrette.
Peel the oranges and cut the sections of fruit away from the dividers. Chop oranges into small bites.
Toss the shrimp and oranges into the vinaigrette to coat. Cover and set aside to chill for 1 hour. Toss shrimp and orange salad with lettuces and scallions.
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