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Warning: Unless you use pre-cooked shrimp...don't even consider making this...just SUBSTITUTE CHICKEN.
OK, originally, I was going to make this with pre-cooked shrimp...but no...I decided to be bold. I bought fresh "deveined" shrimp from the store. Little did I know then that I would end up having to re-degut 1 pound of these vile little creatures. P.S., please purchase wild shrimp; farm raised shrimp are raised on their own poop. True story.
I have a whole new outlook on shrimp. Thanks, blog.
Level: Annoying
Taste: Unfortunately, really good.
Learnings: The Salad dressing is delectable.
Ingredients:
Dressing
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 finely chopped garlic cloves
- 1 Tbsp honey
Shrimp
- 1 Pound of Shrimp (pre-cooked)
- Salt & Pepper to taste
- A litte less than 1 Tbsp lemon juice
- Chili flakes to taste
- 1 chopped shallot
- 2 finely chopped garlic cloves
- 1 package of Arugula
1) Mix together all of the dressing ingredients in a bowl...and there you have it...dressing. It's sooooo good.
2) On medium heat, sauté the chopped garlic and shallot. Add the shrimp (toss first with lemon juice, salt & pepper). Let it cook on one side for a few minutes and then flip all the shrimp. Once all the shrimp have turned from translucent to opaque, I put the lid on the pan and let it all cook on low for a few minutes.
3) On a plate, portion out some arugula, mix with some shrimp and then drizzle with the dressing. I also crushed up some whole wheat rosemary crackers to add some crunch.
I am definitely making this salad dressing again. In regards to the shrimp...bon voyage.
