I have a confession to make. The last time I made this for dinner I bragged about the fact that we ate the whole 2 pounds worth of shrimp in one sitting. Well, goes to show how much has changed around here with the two of us working out. When you're counting the calories against the minutes it takes to burn them off on the elliptical, consumption is considerably less as we found out last night. One pound of shrimp in a salad for two is more than enough to fill the void.
This salad is adapted from an Ina Garten recipe and it's a real winner. The beautiful shrimp were on special at Sprouts and they wanted $2.00 more a pound for the cooked versus uncooked variety, so I bought the uncooked ones and roasted them in a 400 oven. It took a mere 6 minutes until these beauties were perfectly done and with a much better flavor than the boiled or steamed version.
Mixed with an orange and tarragon mayonnaise, along with some fresh fruit and a piece of cheese toast, dinner was ready in a flash, the kitchen was cool and cleanup a breeze. What more can one ask for?
Shrimp Salad with Orange Tarragon Mayonnaise
1 pound large shrimp, shelled and cleaned
1 tablespoon olive oil
Salt & pepper
Rinse and dry shrimp well. Sprinkle with olive oil, season with salt and pepper. Roast in a 400 oven for 6 minutes. Cool for 15 minutes.
Mix together the following
1/2 cup light mayo
1-1/2 teaspoons grated orange rind
1 tablespoon orange juice
1-1/2 teaspoons white vinegar
2 tablespoons chopped fresh tarragon or 1 teaspoon dried
1/4 cup chopped sweet onion.
Combine with cooled shrimp and refrigerate a minimum of 30 minutes to blend flavors. Makes 3 servings