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extra-virgin olive oil sherry vinegar salt onion shrimp mint golden raisins ground cumin salad greens
Viewed: 63 - Published at: 6 years agoIngredients
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 1/2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 1 medium onion, finely chopped
- 1 1/2 pounds medium shrimp, shelled and deveined
- 1/4 cup mint leaves, torn in half
- 3 tablespoons golden raisins (optional)
- 1/4 teaspoon ground cumin
- 1 pound mesclun salad greens
Method
- In a small bowl, whisk 7 1/2 tablespoons of the olive oil with the sherry vinegar.
- Season with salt and pepper.
- Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet.
- Add the onion and cook over moderate heat, stirring, until softened and just beginning to brown, about 7 minutes.
- Add the shrimp, mint, raisins, cumin and a pinch each of salt and pepper and cook, stirring, until the shrimp are pink, about 7 minutes.
- In a large bowl, toss the mesclun with the dressing and mound on 10 plates.
- Scatter the shrimp over the salads.
