A light, simple, and delicious salad that pairs well with a crisp, mineral driven glass of Chablis.
Course Appetizer, Salad
Keyword Marinated Shrimp Salad
Author adapted from "Salad as a Meal" by Patricia Wells
4smallscallions, white and light green part only, trimmed, peeled and cut into very thin rings
3tablespoonscapers, rinsed and drained
2medium/largegarlic cloves, minced
1/4cup lemon juice, freshly squeezed
1/3+cupextra-virgin olive oil (extra for baking shrimp)
2tablespoonscoarse sea salt
2lbs. (30-40)raw large shrimp, peeled and deveined
1small handfulItalian parsley, chopped
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.