This is one of my favorite warm weather salads! It's got everything I'm looking for - great texture, color and it's incredibly satisfying and delicious. Serve the salad with crusty bread and olive oil for dipping.
LEMON DRESSING
¼ cup fresh lemon juice
½ teaspoon dried oregano
½ teaspoon dried basil
1 clove garlic, crushed
½ cup olive oil
½ cup minced fresh parsley
½ teaspoon salt
Several grindings of fresh black
pepper
2 pounds large cooked shrimp, peeled
and deveined
SHRIMP SALAD
1 tablespoon neutral oil
½ teaspoon dried oregano
⅔ cup pecan halves
½ cup thinly sliced scallions (green
onions)
¾ cup pitted and chopped Kalamata
olives
6 servings of assorted lettuce leaves,
torn into bite-sized pieces
2-3 medium tomatoes, cut into wedges
2 ripe avocados, cut into bite-sized
pieces
1. To
make the lemon dressing, combine the lemon juice, oregano, basil, garlic, olive
oil, parsley, salt, and pepper in the
bowl of a food processor fitted with a steel blade, then process until blended. Transfer dressing to
a large bowl.
2. Add
the shrimp and marinate it in the dressing for about 4 hours.
3. In
a medium skillet, heat oil over moderate heat and sauté oregano and pecans
until pecans are lightly browned. Set
aside.
4. In
a large bowl, toss scallions, olives, and lettuce leaves with enough marinade
to coat the leaves. Divide lettuce
leaves among 6 serving plates and distribute shrimp evenly over salad.
5. Arrange
tomato wedges and avocado on top of salad. Top salad with seasoned pecans. Serve immediately.
6
servings
