Shrimp Salad With Dijon Dressing Food

SHRIMP SALAD WITH DIJON DRESSING

Steps:

• Heat the vegetable oil in a skillet over low heat. Add the garlic, ginger, and shrimp and cook for 4-5 minutes. Set aside.
• Add the Dijon mustard, olive oil, lemon juice, fresh oregano and some salt to a small bowl. Mix them.
• Add the lettuce and arugula to a medium-sized bowl and mix them together with the red onion, avocado, cherry tomatoes, shrimp and Dijon mustard mixture.

HONEY DIJON SALAD WITH SHRIMP

Steps:

• Mix lettuce with shrimp, mushrooms and carrots in large bowl; cover. Refrigerate until ready to serve.
• Mix egg product, oil, vinegar, mustard and honey in small bowl until well blended.
• Pour dressing over salad; toss to coat. Sprinkle with croutons.

EASY SHRIMP AND DIJON VINNAIGRETTE SALAD

Steps:

• In a large bowl whisk together red wine vinegar , Dijon mustard and Splenda.
• Then continue to whisk while adding olive oil until dressing is thoroughly mixed.
• Add lettuce and vegetables of your choice. Toss to coat.
• Top with cooked shrimp and you're ready to eat.

GRILLED SHRIMP SALAD WITH MELON AND FETA

Steps:

• Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
• While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
• Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
• Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
• Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
• Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
• In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.