Shrimp Salad with Herb-Dill Dressing

After a week of eating fish and chicken, finally I found a shrimp recipe adapted from South Beach Diet. I made a twist about this recipe, instead of using dry white wine, I just used lime juice. For red-pepper flakes, I used paprika and omitted the mustard seed. Since there's no fresh dill for the dressing, dried dill was fine. Luckily, the shrimp I bought was already peeled and deveined. This is good specially for summer!

For the shrimp:

500g small shrimp, peeled and  deveined

1 teaspoon mustard seeds (dijon mustard)

1/4 teaspoon red-pepper flakes (dash of paprika)

1 bay leaf

1 lime juice

In a pan, combine the lime, bay leaves, dijon mustard, and paprika. Add 1/2 cup water, bring to a boil. Add shrimp, and cook until the shrimp turned cook. Drain and cool. Discard the bay leaf.

For Herb-Dill Dressing:

2 tablespoon extra-vrigin olive oil

2 tablespoon lime juice

1 tablespoon water

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill (1 teaspoon dried dill)

1 clove garlic, minced

1 teaspoon dijon mustard

1/4 medium onion, chopped

In a screw-top jar, mix the olive oil, lime juice, water, basil, dill, garlic, mustard, and onion. Shake well.

Place the shrimp in a bowl, add the dressing and toss well. Cover, refrigerate until well-chilled.

Serve the shrimp mixture on chopped romaine lettuce leaves and surround with tomato. Garnish with dill sprigs (optional).

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Summer Salad Theme