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Filling and delicious!
I’m looking for a first course salad that I can make ahead of time. Do you think I could make this two days in advance but leave out the arugula till serving time?
Hi, Cruella! I would also wait to toss everything with the dressing until just before serving, but otherwise, sure, I think this would work ok. Let us know how it turns out!
We were absolutely delighted to find out how satisfying this meal was! I sautéed the shrimp in butter with a squeeze of lemon and a shake or two of smoked paprika. We live in Hawaii and purslane, or shepherd’s lettuce, is a weed here. I added a handful of it chopped. Purslane is a nutritional powerhouse containing more Omega 3s than salmon. It added some lemony flavor and a nice crunch. We will definitely be experimenting with this recipe for a long time to come! Mahalo!
I have made this salad several times so far and love it. I marinade the shrimp (16-20 count) and grill them but that is the only significant change I make. I get 4 servings out of it and since there is only 2 of us that means left overs which are also enjoyed and looked forward to as well. Thank you for sharing this wonderful recipe.
Delicious! I followed the recipe except for using just one can of beans, which I wanted to be secondary to the shrimp. It fed two of us, with a serving left over for lunch the next day.
I’m so glad you liked it Patricia!
Absolutely loved this recipe! It was easy and incredibly delicious and satisfying. I didn’t have a lemon so left out the lemon zest and it was still spectacular.
This recipe was outstanding! I followed the recipe exactly except to set aside some of the oil from the dressing. This I used to deglaze the pan in which I sautéed the shrimp. After scraping up the crispy bits, I added it back to the dressing. I can’t wait to make this again. Next time I may add some slivers of raw fennel. Thanks for this delicious recipe.
Personally, I have never found that brining shrimp was worth the time or effort, chicken, turkey, pork all a big yes but shrimp is already so delicate that simply placing it in a good marinade does the trick for me.