Marinated Shrimp Salad
A light, simple, and delicious salad that pairs well with a crisp, mineral driven glass of Chablis.
Servings 4
Ingredients
- 4 small scallions, white and light green part only, trimmed, peeled and cut into very thin rings
- 3 tablespoons capers, rinsed and drained
- 2 medium/large garlic cloves, minced
- 1/4 cup lemon juice, freshly squeezed
- 1/3+ cup extra-virgin olive oil (extra for baking shrimp)
- 2 tablespoons coarse sea salt
- 2 lbs. (30-40) raw large shrimp, peeled and deveined
- 1 small lemon, zested
- 1 small handful Italian parsley, chopped
Instructions
- Preheat oven to 400 degrees
- In a large, shallow bowl, combine scallions, capers, garlic, parsley, lemon juice, and olive oil.
- Line a baking sheet with parchment paper. Place the shrimp on the baking sheet. Drizzle with extra virgin olive, salt and pepper. Bake for 8-10 minutes or just until pink and firm. Immediately transfer warm shrimp to bowl with the marinade. Toss to combine.
- To serve, arrange shrimp on a salad plate and spoon some marinade over the shrimp.