Saturday, March 22, 2014
Shrimps Salad With Mustard Vinaigrette.....at kitchen! kitchen!
1 doz. of cooked and frozen medium size shrimps
(thaw the shrimps in the fridge on a colander on a bowl to catch the drip)
a pinch of Kosher salt
a teaspoon of black pepper
2 tablespoons of freshly squeezed lemon
1 teaspoon chopped garlic (optional)
1/2 cup extra virgin olive oil
1 teaspoon of agave
about 1 tablespoon of grainy mustard
chives - cut a bit longish
gather all the drained and thawed shrimps in your serving bowl
mix all the vinaigrette ingredients and whisk well until incorporated and drizzle the shrimps until well coated.
now, a delicious salad awaits thee!