Garlic Shrimp Salad

Revised 2013 May 01

4 servings


4 cloves garlic
1 pound shrimp
3 cups water
kale stems
1/3 cup celery, chopped
1 green onion, chopped
1/3 cup fennel bulb, chopped
1 bunch asparagus, trimmed and cut into 1" pieces
1 tomato, diced
3 tablespoons fresh parsley, chopped
1 romaine lettuce
2 ounces feta cheese, crumbled
salt and pepper to taste
-- Dressing --
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon agave nectar
salt and pepper to taste


Press or microplane the garlic and let sit for at least 5 minutes to bring out its hidden health benefits.

Shell and clean the shrimp as required. Do not discard the shells

Add the water, kale, celery, fennel, and onion to a small pot and bring to a boil. Reduce to a simmer and cook for 15 minutes. Drop the shrimp into the simmering liquid (split into 3 or 4 batches) and remove from heat. After 2 minutes (for 50-60 size shrimp) remove the shrimp to a bowl and immerse in cold water. Drain and set aside. Return the water to a boil and repeat. Once the shrimp are all cooked add the shells and simmer for 30 minutes to make broth.

Add 2 or 3 tablespoons of broth to medium skillet and after it has heated up, cook asparagus for 5 minutes adding more broth as required.

Whisk together lemon, oil, mustard, nectar, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15 minutes.

Wash and chop enough lettuce four. Toss with the shrimp mixture and top with crumbled feta.

31-40 shrimp work well.

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