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Categories:
lemons shallot fresh red birds parsley mint olive oil sugar Salad shrimp cucumbers baby Romaine lettuces parsley mint leaves
Viewed: 40 - Published at: 9 years agoIngredients
- None None FOR THE MINT AND LEMON DRESSING
- 2 None lemons
- 1 None shallot, coarsely chopped
- 1 None fresh red bird's-eye chili pepper chopped
- 2 tbsp fresh flat-leaf parsley leaves
- 2 tbsp fresh mint leaves
- 1/4 cup olive oil
- 1 tsp sugar
- None None FOR THE SALAD
- 36 None cooked large shrimp, peeled and deveined
- 2 small cucumbers, cut into ribbons
- 4 None baby Romaine lettuces, quartered lengthwise
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup loosely packed fresh mint leaves
Method
- For the mint and lemon dressing, peel lemons thinly with vegetable peeler, avoiding white pith. Cut peel into long thin strips. Place in small saucepan; cover with water. Bring to a boil. Drain and repeat. Segment lemon over small bowl to catch any juice.
- Blend or process lemon segments, reserved juice and remaining dressing ingredients until finely chopped. Transfer to small bowl; stir in lemon peel.
- Combine salad ingredients in large bowl. Just before serving, drizzle with dressing.
