Seared Shrimp Salad with Sauteed Ramps and "Pickle" Vinaigrette
- Level: Easy
- Yield: 4 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 370
- Total Fat
- 35
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 24
- Sodium
- 453
- Total: 43 min
- Prep: 35 min
- Cook: 8 min
Ingredients
Dressing:
3 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
2 medium-size dill pickles, ends trimmed, halved lengthwise and cut into thin slices
Shrimp:
1 tablespoon vegetable oil
12 (U-10) shrimp, 1 to 1 1/4 pounds, shelled and deveined
Kosher salt and freshly ground white pepper
Ramps:
2 tablespoons extra-virgin olive oil
24 spring ramps (or substitute scallions), ends trimmed, washed and dried
Directions
- 2 oranges, skinned and broken into sections
- Make the dressing: In a bowl, combine the white wine vinegar, lemon juice, honey and mustard. Whisk to blend. Season with salt and pepper, to taste. Slowly whisk in the olive oil and the vegetable oil. Stir in the pickle slices and taste for seasoning. Set aside.
- Cook the shrimp: Heat a large skillet, over medium heat, and add the vegetable oil. Season the shrimp on both sides with salt and pepper, to taste. When the oil begins to smoke lightly, add the shrimp, in a single layer. Cook for 1 to 2 minutes and then turn them on the other side. Cook for an additional 1 to 2 minutes. Transfer the shrimp, and a little bit of the oil from the pan, to a bowl. Drizzle them with some of the dressing and set aside.
- Cook the ramps: In a large skillet, add the olive oil and the ramps and season with salt and pepper, to taste. Cook over high heat for 30 seconds, stirring constantly, to wilt the ramps. Cook for an additional minute and then transfer them to a bowl.
- Arrange the ramps on 4 plates and drizzle with remaining dressing. (Or, alternatively, on a large serving platter.) Top each serving with some shrimp and sections of orange. Serve immediately.
Cook’s Note
This dressing tastes even better when made a few days in advance and left to "marinate" in the refrigerator before using.