How to Make the Lemony Shrimp Salad From LuLu & Me
Here's a recipe from LuLu & Me, a charming neighborhood restaurant in Flatiron with a focus on seasonal ingredients. This simple shrimp salad works magic with produce straight from the Union Square Greenmarket.
Lemon Shrimp Salad Chef Karen Fohrhaltz Four servings
For the marinade:
1 pound medium white shrimp (about 25 shrimp) 1 tablespoon honey 1 tablespoon hot water 2 tablespoons lemon juice (about one lemon) 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/8 teaspoon chipotle powder
For the salad and dressing:
1/4 pound baby arugula 1 cup radicchio, shredded 1/2 cup breakfast radish, shredded 1/4 cup bunch carrots, shredded One Persian cucumber, seeded and sliced
1 clove garlic, finely chopped One lemon's zest 1/2 cup lemon juice 1 1/4 teaspoon salt 1/2 cup canola oil 1/2 cup extra virgin olive oil
To prepare the marinade for the shrimp:
-- In a mixing bowl large enough to hold the shrimp, stir together hot water, honey, and lemon juice. Blend until honey has dissolved. -- Add lemon juice and salt. -- Whisk in olive oil and chipotle powder. -- Set aside.
To prepare the shrimp:
-- Peel and devein shrimp, leaving the tail atttached. -- Place shrimp in prepared marinade. Refrigerate. -- Marinate shrimp for at least three to four hours, for up to 24 hours.
To make the limonta to dress the salad and shrimp:
-- Chop one clove garlic very fine -- Zest the lemon. -- Squeeze the lemon juice -- In a mixing bowl, add garlic, lemon zest, and lemon juice. Add salt and slowly whisk in canola oil and olive oil. Set aside.
-- Preheat oven to 450. -- Lay shrimp flat onto a baking pan. Roast for three to four minutes. -- Toss salad ingredients together with pinch of salt and about half a cup of limonata. -- Divide salad among four plates. Garnish with Lulu's lemon shrimp, about six per person. -- Lightly dress shrimp with more limonata.
(Note: Left over dressing will keep refrigerated for up to three to four days. Just shake to blend before using)
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