Citrus and Herb Shrimp Salad

(recipe serves 8)

IMG_2109

Two pounds large shrimp

IMG_2088

One small fennel bulb, sliced thin on a mandolin
1 C celery, diced small
One small red pepper, diced small
Half a red onion, diced small, rinsed and dried

IMG_2089 IMG_2090

IMG_2091 IMG_2092

For shrimp:

Place shrimp in a pot of boiling water that has been seasoned with 2 t salt, 1 t red pepper flakes, 3-4 bay leaves, and the juice of one lemon. Cook until shrimp are just firm to the touch. Drain and cool. Remove peels and dice.

For dressing:

1 C mayo
2 T Dijon
1/2 t celery seed
1/4 t salt
1/2 t pepper
Zest of one lemon
Zest of one lime
Zest of half an orange
Pinch of fresh parsley, cilantro and dill (be generous!)

Combine all ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth. Chill.

IMG_2086 IMG_2087

For serving:

Combine shrimp, fennel, celery, red pepper and red onion in a bowl. Add dressing until desired consistency is achieved. (You may not use all the dressing.) Adjust seasoning with salt and cracked pepper. Mound shrimp salad on avocado halves, crostini or lettuce.

IMG_2113

3 comments

    1. Good morning Jules!
      Had them a second time last night. Very good.
      Tom and I are off to Philly for a visit with friends. They joined us at your home in Panicale for our celebration. Foodies too.
      Ciao!
      Brent

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s