Roasted Shrimp Salad

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Absolutely delicious!!!

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I thought this was quite tasty, the only change I made was I used lemon juice and lemon jest instead of the orange. I served it with fresh baby greens on rolls, kind of like a lobster roll...Yum!

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I've made this recipe following the recipe exactly and then making some changes that are also delicious. Roasting the olive-oil covered shrimp, salt and pepper in a hot oven until barely cooked is key to very tender shrimp. The shrimps keep cooking even after you take them out of the oven, so take that into consideration when you are watching them in your oven. I lay them out on parchment paper and they are succulent when they come out. For the dressing that we prefer, I use the orange zest of navel oranges, squeeze the juice and use some orange segments if peeled. I omit the mayonnaise and add white balsamic vinegar and a little agave nectar or sweetener so the dressing is piquant sweet-sour tasting. I whisk in a little olive oil, the orange juice, chopped red onion, fresh dill, capers, salt and pepper. I make a bed of salad greens--very fresh and spun dry on large dinner plates. I cut up just ripe avocadoes and place slices about along with mandarin oranges. Place a generous serving of the roasted shrimp and spoon the dressing over just before serving. Ina's popovers go great with this simple salad dinner that is both elegant and easy to prepare. My husband requested this for his birthday dinner. Thanks, Ina!

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I have made this three times for family and friends, everyone loves it. Love the shrimp oven roasted and the sauce is excellent, find I don't use it all so be sure to add the sauce to the shrimp in small amounts at a time until you get it to the consistency you like instead of adding the shrimp to the sauce. Will definately make again. Yum!!

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I made this for a Labor Day Picnic with out-of-state friends that were visiting. ( along with the Ultimate Ginger Cookies
Delic! I agree that roasting the Shrimp was the key ( yes, cleaning, deveining and roasting took time, but worth it . The shrimp was tender with a lovely sea quality that is lost when steaming or boiling.
I did however take afew suggestions and used half Greek Yogurt in lieu of all Mayo, and used the zest of only one Orange and then the zest of one Lemon. Our guests loved the salad and all was devoured wrapped in lovely Bib Lettuce. Even my Hubby gave this one a 5 star rating..which is saying alot! A Keeper indeed.

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I made this for a summer party and oh my word it was delicious! Everyone raved about it and wanted to know what the "secret" to the sauce was. I read the reveiws of course and went a little shy on the orange, I zested about 1 and 1/4 oranges. It was perfect. I made it the day before so the flavors could develope more and it was just fantastic. You have to make this!

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This is by far the best shrimp salad I have ever eaten. The simple ingredients make this a dream to make. It was well received when I served it to my guests. Ina you are the best. Thank you.

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This dish is amazingly simple and wonderfully delicious! I will most certainly make this dish over and over again!

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Great flavors and even better the next day.
I used just a teaspoon finely chopped dill and a little more onion to adjust for my own taste. It was perfect. Thanks Ina.

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I loved this- I was a little hesitant to try it at first then I saw it again and was going to make shrimp and thought why not? I am so glad I did, it was phoenomenal and I think Ina is a food genius. My family and kids loved it as well as my inlaws and parents. I served it over a mix of greens including spinach and arugula and I too only used about a 1/2 cup of mayo. Superb.