A shrimp salad with a Mediterranean twist.
1 lb shrimp, boiled (Don’t overcook!)
1 clove garlic, minced
2 TBS pine nuts, toasted
1/3 cup marinated sun- dried tomatoes, cut in to strips
1/3 cup of jarred roasted bell peppers, cut into strips
3 TBS capers
1 large handful of torn basil leaves
Salt and pepper to taste
Lemon- anchovy dressing (you won’t taste the anchovy!)
Ingredients – Dressing (this will make extra)
Dressing (This will make extra
1/4 cup extra virgin olive oi
1 tin of flat anchovie
Juice of 2 lemons
To make salad: In a bowl combine all ingredients. Toss with desired amount of dressing and season to taste with salt and pepper. Feel free to serve the shrimp salad over a bed of greens or just as is. If making ahead, leave pine nuts out until ready to serve.
To make dressing: Puree anchovies and lemon juice in a blender or food processor. With the motor running, slowly drizzle in olive oil. If dressing seems too thick, thin it with a tablespoon of water.