Main Course Shrimp Salad

I bought more shrimp than I needed for our dinner party.

So I made another salad.

Did I mention we’re eating a lot of salads

A lot of them are old favorites – Taco Salad. Barbecue Chicken Salad, Chicken Caesar Salad…

I’m only posting the new ones….

Yes, I know… The food police would be upset with me.

One is not supposed to put cheese with seafood, and the bacon might be a faux pas as well.

We don’t care. We decided this was my best shrimp salad yet!

Main Course Shrimp Salad

Total time: 20 minutes

Ingredients:

  • 8oz (240gr) shrimp, cleaned, cooked
  • 1 avocado
  • 10 cherry tomatoes, cut in half
  • 9 small mozzarella balls, cut in half
  • 3oz (90gr) bacon, chopped
  • handful fresh oregano or basil leaves
  • 2 tbs fresh, chopped chives
  • lettuce or mixed salad greens for 2 large salads
  • Dressing:
  • 1 tbs Dijon-style mustard
  • 1 tbs tarragon white wine vinegar
  • 1/2 tsp fines herbes or other dried herb of choice
  • 1/8 tsp garlic powder
  • 1 tbs salad olive oil
  • 4 tbs Greek or plain yogurt

Main Course Shrimp Salad

Instructions:

  • Prepare greens, rinse, spin dry if needed.
  • Remove avocado from shell, slice, then cut slices in thirds.
  • If shrimp need to be cooked: heat 2 tsp olive oil in a non-stick skillet.
  • Add shrimp and quickly sauté until cooked through. They will curl and turn opaque when done.
  • Remove and set aside.
  • Sauté bacon in a medium skillet until crisp.
  • Remove and set aside.
  • Dressing:
  • Whisk mustard, vinegar, dry herbs and garlic together in a small bowl.
  • Gradually whisk in olive oil until thick and creamy.
  • Whisk in yogurt. You may not use all of the dressing
  • To finish:
  • Toss greens and fresh herbs with some of the dressing, coating thoroughly.
  • Add shrimp, tomatoes, cheese, and avocado. Toss gently to combine.
  • Top salad with bacon and serve.

Print Recipe

I did it.

I finished the series I started 17 months ago. For those who don’t remember, I explained it all here. (The series is ‘The Wheel of Time.)

Now what?

When one has devoted that much time and attention to a single story line (15,000 pages, more or less) it’s hard to let go. I did read a few other books, but they were light – something to put me to sleep.

I’ve always been a reader.

During the summers, when I was young, I used to go to the library every week and check-out 5 books.

That was the limit. I tried to find big ones.

I read anything and everything: Nancy Drew, Homer’s Iliad and Odyssey, Dickens, teen romances, murder mysteries, Chaucer, the classics like ‘Little Women’, ‘Pride and Prejudice’, comic books…. If it was in print and our little local library had a copy chances are good that I read it.

Now I have my own library. Not as extensive, of course but I do have a lot of books.Plus I have the Kindle books I’ve been buying for mon mari that I haven’t read yet – murder mysteries, legal thrillers.

Usually I have a list of what to read next, but I’ve lost touch.

I guess I’ll just have to spend some time book browsing.

Happy thought!

Last update on June 22, 2016

Comments 3

  1. You mentioned a favourite salad of mine
    Katie. Taco salad. I have not thought about it or seen one, let alone tasted one for a long time. So delicious!

  2. Wait, what? Why wouldn’t you put cheese with shrimp? I’ve never heard that before.

    And I too am a voracious reader. Growing up, reading and books were my best friends…

  3. Kate, I love taco salads, except for the taco shell bowl thing…. I make mine without LOL

    nighstmusic, the cheese is something I’ve heard from TV chefs – I don’t agree. As to books…. always have books, always reading. I would be lost without my books

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