Items you will need
- Large salad bowl
- 1 cup cherry tomatoes, halved
- 8 cups crisp lettuce such as romaine, arugula, escarole, frisee, radicchio or watercress
- 1/2 cup mixed fresh herbs such as parsley, cilantro, thyme or dill
- 4 thin green onions, white part only, sliced very finely
- 3 or 4 paper towels, wrung out in cold water
- Sourdough bread
- Soft butter
- White wine
- 2 lbs. medium shrimp, peeled and deveined
- 1/2 tsp. salt
- Frying pan
- Wooden spoon
- 3 tbsp. butter
- 3 tbsp. olive oil
- 3 tbsp. chopped garlic
- 6 tbsp. white wine
- Zest of one lemon
- Juice of one lemon
- Salad tongs
Adding shrimp to a salad can turn it into a main dish; all you need add is bread and butter. Cooking fresh shrimp for salad takes very little time, so make sure everything else is prepared so it is ready when the shrimp is done. To make a dish that is a real showpiece as well as delicious, prepare a garlicky sizzling shrimp salad.
Garlicky Sizzling Shrimp Salad
Put the tomatoes in the bottom of a decorative salad bowl. Add the crisp lettuce, torn into bite-sized pieces, herbs and green onions. Spread the damp paper towels over the top and put the salad in the refrigerator for 1 hour to crisp.
When you are ready to serve the salad, put the salad on the table for your guests, with good sourdough bread and butter. Give them each a glass of the same white wine you are using in this dish. They can eat bread and butter and drink wine while you finish preparing the salad.
Salt the shrimp and place near the stove. Heat the oil in the frying pan. When the oil is hot, add the butter. When it melts, add the garlic. Stir until the garlic is very fragrant. Add the shrimp and stir occasionally until they turn pink. Add the wine, lemon zest and lemon juice. Cook for another 1 to 2 minutes until the shrimp are cooked through and butter and wine are sizzling. Test for doneness by cutting one of the shrimp open.
Bring the sizzling shrimp and sauce to the table and pour the hot shrimp over the cold salad. Toss until all the greens are coated with the garlicky sauce. Serve immediately.
This recipe serves four to six people generously. Make the salad with snails instead of shrimp, if you want to be more adventurous.
Other Ways to Cook Shrimp for Salad
Simmer fresh shrimp in salted water for 3 to 6 minutes, until the shrimp is opaque throughout. Refresh the shrimp in cold water, drain and add to your salad.
Bake shrimp, drizzled with olive oil and salt, in your oven at 400 degrees Fahrenheit for 8 to 10 minutes until it is opaque throughout. Cool and add to your salad.
Brush the shrimp with oil and sprinkle with salt and pepper. Brush a preheated grill with oil and grill the shrimp over medium coals until opaque throughout, turning them once after 3 minutes. Cool briefly and add to your salad.
Be sure to use very crisp salad greens, as hot shrimp will wilt them a little.
For a larger meal, serve a steamed vegetable such as asparagus or green beans on the side.
Serve salad immediately after mixing to avoid over-wilting the leaves.