Shrimp Salad with Sherry Vinaigrette Recipe


  • 5 tablespoons extra-virgin olive oil
  • 1 ¼ pounds medium shrimpâ€öshelled and deveined, shrimp halved lengthwise, shells reserved
  • Salt
  • Freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 6 ounces watercress (10 cups packed), thick stems discarded

In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shrimp shells, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shells start to brown, about 3 minutes. Add 2 cups of water and bring to a boil. Cover and simmer over low heat for 15 ...

View full recipe at SpringPad


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