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Sunday, September 21, 2014

Shrimp Salad 
With Creamy Citrus Vinaigrette  
This is a wonderfully light sweet and tangy salad for hot days or nights. It includes pre-cooked and peeled shrimp for a whopping time saver, sweet cold cantaloupe, fresh crunchy English cucumbers, tangelos, cluster tomatoes, three citrus fruits-zest and a slew of flavorful ingredients to cool down with and enjoy. 

When I made this the other night after a long day of appointments, it only took me about 20 minutes to totally put it all together and serve. Of course there were leftovers which were even more flavorful the next day for a light lunch that was even better due to the advantage that chilling provides. So lets get to cookin'!

Shrimp Salad With Creamy Citrus Vinaigrette                                           Serves 4-6

Shrimp Salad Ingredients:
1 lb. cooked and peeled shrimp (whatever size you prefer), rinsed, drained and air dried in a colander-keep cold on a bed of ice
1/2 English cucumber, diced small
2-3 spring onions, sliced thinly, for garnishing
1 small shallot 
1/4 cup small diced red onion
1 cup cantaloupe, diced small
1 cup honeydew or casaba melon, diced small
1/4 cup fresh cilantro, minced - plus some whole leaves for garnish
1 Minneola tangelo, zested (use in the dressing), segmented and cut small
1 small ripe tomato per plate 
2-3 tomatoes to dice for a platter
1/2 cup lettuce or varied greens, shredded, per person for plates or platter - Optional
salt and pepper to taste
Optional: red pepper flakes

Creamy Citrus Vinaigrette:
2 limes, zested and juiced
2 lemons zested and juiced
1 tangelo, zested and juiced
1/2-3/4 cup mayonnaise
1/4-1/2 cup sugar
salt and pepper to taste

1. Dice all of the fruits and vegetables and combine them in a large bowl. Add the shrimp, cilantro, multiple diced tomatoes for a platter or slice 3-4 times through a tomato to segment it per plate until almost cut through as you want it open like a flower.
2. Zest all of the citrus and place it into a large measuring cup for the dressing. Add the mayonnaise, sugar, juices, and salt and pepper to taste and mix well. I gave you options for the mayo and sugar since some like it more sweet and some like it more tangy, as well as thicker or thinner. Whisk all together until well blended. 
3. Assemble lettuce or varied greens onto a pretty platter or individual plates. Divide the rest of the salad ingredients and place them directly onto the greens. Pour dressing over the salads, sprinkle with the sliced spring onions, and whole cilantro leaves for garnish and taste. If using red pepper flakes you can sprinkle them on now, or serve in a small bowl for individual tastes.