Monday, July 22, 2013

Roasted Shrimp "Island" Salad with butterhead lettuce, avocado, egg, cucumber & jicama

Oh. Heck. Yeah.  This is what I've been waiting for.


It seems like once every summer I have an epiphany, and suddenly remember how much we love a good, homemade thousand island dressing -- remember it  like it's something brand new, because I haven't made it for many months (though I've been making it occasionally  for several years now), and I have to have it. As in, I have to have it right now.


It was this stunningly handsome Armenian cucumber and the gorgeous butterhead lettuce from this week's bushel that slapped me on the back of my head and jarred my memory: Must make Thousand Island Dressing.


Of course, this salad has to have roasted shrimp.  And avocado.  And jicama. Yes it does. Boiled egg too, no doubt.  Sweet, creamy, crunchy, savory. Yes, yes, yes, yes.  Okay, let's roast the shrimp. Simple and quick, lightly coat shrimp in olive oil and season with salt, pepper and Penzey's Northwood Seasoning.  It's my favorite blend for roasted shrimp, but if you want to create your own, it's made with coarse salt, black pepper, paprika, thyme, rosemary, garlic and chipotle.  Roast at 400 degrees for roughly 5-8 minutes, depending on size of shrimp.  These were smaller, and were ready in 5 minutes.


Hopefully, you, like me, have a couple of boiled eggs already handy in the fridge.  If not, fill a pot with your eggs, add water to cover.  Bring to a boil on the stove top.  Once the water comes to a boil, turn the heat off, cover and let stand for 10 minutes.  Drain and cool in an ice bath to stop the cooking.  Voila! Eggs ready to go.  Assemble your salad, and dive in. Don't try to stop smiling as you dine, it's good stuff.  You earned it.  Lean in and enjoy!


Roasted Shrimp "Island" Salad with butterhead lettuce, avocado, egg, cucumber & jicama
(serves 4)
Ingredients:
For the salad:
28 medium shrimp, peeled, deviened, tails-on
olive oil
salt, pepper, and Penzye's Northwood seasing
4 boiled eggs, each quartered
1 Armenian cucumber (or Suyo Long or English Hothouse), sliced on the bias
2 small heads butterhead lettuce
1 lime (to squeeze on jicama and avocado)
1/2 small to medium jicama, peeled, cut into matchstix, with a squeeze of fresh lime
2 avocados, sliced with a squeeze of fresh lime
For the dressing:
Thousand Island -- Your favorite homemade or store-bought version. My favorite version has zip from sweet chili sauce, and crunch from sweet garlic dills.

Boil eggs.  Preheat the oven to 400 degrees.  Roast the shrimp.   Lightly coat shrimp in olive oil and season with salt, pepper and Penzey's Northwood Seasoning.  Roast at 400 degrees for roughly 5-8 minutes, depending on size of shrimp.  These were smaller, and were ready in 5 minutes.  Arrange the butterhead lettuce on each plate.  Place cucumber slices around the outside of the plate, sweetly tucked under the lettuce.  Scatter jicama, avocado and egg slices atop the lettuce, and spoon on the glorious dressing ;).  Top with roasted shrimp.
You're welcome. :)


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